Fresh or dried fruit simmered slowly in a liquid, such as water, juice, or wine, until it softens and takes on the flavor of the cooking liquid. The slow simmer concentrates the fruit's natural sugars, producing a texture that ranges from a thin compote to a thick, jam-like consistency. It is commonly used in pies, tarts, and breakfast dishes like oatmeal or yogurt, or served on its own with cream or ice cream, and is often flavored with cinnamon, clove, or star anise, or with citrus zest and vanilla, depending on the cuisine.