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When you go out for a hearty breakfast of pancakes, french toast, or Belgian waffles, you want something sweet on top. Syrup is a popular go-to, but what if you’re in the mood for something fruity? Try jelly or compote. Because they're both semi-solid fruit toppings that are sweet and tart, many people have a hard time telling them apart. Here's how you can tell the difference.

Jelly

breakfast-brunchJelly is a firm type of fruit preserve which is usually made with pectin to help it hold its shape. It is made from various kinds of fresh fruit which are cooked to bring out their flavor. Its distinguishing characteristic is that it's strained to remove any solids or seeds, creating a clear gelatin. (Otherwise it's jam, not jelly.) Sugar is then added, and the mixture is cooked rapidly before being poured into a jar to cool and set. Jelly is a tasty addition to breakfast, but you often see jelly on non-breakfast foods such as sandwiches.

Compote

Whereas jelly is usually made to be jarred and saved, compotes are almost always made fresh and served immediately. Like jelly, they use fruit cooked in a sugar syrup, but unlike jelly, they are cooked slowly to develop their flavors, which can include spices and liquor if desired. Compote’s chunkiness also distinguishes it from jelly. A good compote preserves the fruit’s chunky texture while still softening it and making it easier to eat. Compote is used in sweet dishes like those you'd see at the breakfast table, but you can also serve it alongside savory dishes like roast duck.

 

For a delicious breakfast at a Branson, MO diner, choose Belgian Waffle & Pancake House. Serving Taney County, this family restaurant is committed to rich flavor, quality, and freshness, which is why they serve fresh fruit compotes made in-house. In addition to their breakfast menu, they also offer sandwiches for lunch. To make a reservation, call (417) 334-8484 or send them a message online.

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