"Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is then served either warm or chilled arranged in a large fruit bowl or single-serve bowl for individual presentation." (Wikipedia)
You will hear this word used quite often on a lot of the popular cooking programs to "glamify" almost any type of whole fruit sauce.
My favorite is to take blueberries in a saute pan, sprinkle with brown sugar and cinnamon, and a little bit of water and fresh orange juice (enough to cover the bottom of the pan in a 1cm depth) and simmer until the blueberries break down to reveal a nice deep purple-blue sauce. I then either serve this in dishes topped with whipped fresh cream or drizzle it over ice cream. A MUCH better option than buying prepared packaged items.
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