The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins.

[3] Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body.

Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.

Dried fruit is often used for compote by cultures from Eastern Europe, and its syrup is also drunk as a beverage.

[5] Other variations include using dried fruit that have been soaked in water in which alcohol can be added, for example kirsch, rum or Frontignan.