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The glass footed bowl compote is a tidbit of Old World timelessness. Designed to showcase its
namesake iconic French dessert rendered from fruit and sugary syrup, the glass compote elevated the
elegance of post-dinner desserts and was eventually used in a wider variety of applications.
The footed bowl was introduced far back in human history, but it was not until more recent times that
the elegant compote came into popularity. As glass production became more refined over the course of the
17th and 18th centuries, footed glass bowls with elegant details began to grace refined tables. Luxurious
crystal and glass compotes, some with lids, became a centerpiece of sorts for many table settings. Though
first intended for serving the eponymous French fruit recipe it is named after, the compote eventually
increased its versatility by featuring candies and other delicacies.
A unique 20th-century compote innovation was the creation of the wedding box. Produced by makers
such as Fostoria and Westmoreland, these footed and lidded bowls were square in shape and featured
brilliant facets of glass, an ideal piece to gift to a newly married couple. Beyond these wedding boxes,
compotes continue to be celebrated for their classic craftsmanship and quality.
The origins of the compote dessert date to the medieval era, when common contention
suggests that sugar-stewed fruit aided in the body's humidity
Compotes are also known as comports or footed bowls
One of the most ingenious aspects of Westmoreland's wedding box was that the lid was designed as
means to increase the height of the vessel: when placed under the base, the knob would rest inside the
base's lower foot to elevate the bowl