Fruit compote with quark and almond butter

Fruit compote

Winter is a perfect time for a ‘kompot’ as we call it in Slovenia. I remember the days when I was a child and my mum used to make a compote out of fruits which needed to be used. At that time this was the easiest way to use up fruits which were going bad. All that was needed doing was cutting up fruits in cubes or chunks and boiling them in water for a short while.

During cooking, the fruits would release delicious aroma which used to take over the whole house. My mum kept it simple and didn’t add any spices but it still tasted great at the end and it wasn’t long before it was finished by all of us in the family. We used to have this as an afternoon snack, but who said you can’t have it for breakfast? I normally have porridge or muesli for breakfast but I know I need to diversify it and one day this brilliant idea came to my mind. Why don’t I have a fruit compote with quark and almond butter? And so I did!

Fruit compote with quark and almond butter

Delicious breakfast when you want to try something different
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2
Author: Petra Kravos


  • 1 organic pear
  • 1 organic apple
  • a sprinkle of raisins
  • a sprinkle of cinammon
  • vanilla extract
  • 1 tbsp almond butter (I use Meridian's almond butter)
  • 2 tbsp low fat quark
  • 1 tbsp flaxseed
  • water


  • Cut pear and apple into chunks and add them to a medium sized saucepan.
  • Add water, just enough to cover the cut fruits slightly.
  • Add raisins, cinnamon and vanilla extract and boil for around 5 minutes.
  • Allow to cool down slightly before serving with quark, almond butter and a sprinkle of flaxseeds on top.
  • Decorate with a few frozen blueberries if you have them.


You can use any type of fruits you like.
You can also try experimenting with spices. You could try and use cloves for example.
This recipe makes enough compote to last you 2 days. Just keep it in the fridge and use it whenever you like.