Strawberry Compote
The strawberry compote is made with ripe strawberries, simmered to perfection. Perfect as a topping for desserts or breakfast, adding a burst of flavour to your dishes.
Ingredients
- 400 grams of Strawberries hulled and quartered
- 2 tbsp of water
- ⅛ tsp salt
- 2 tbsp of sugar adjust to taste
- ½ tablespoon of lemon juice
Instructions
- Wash, pat dry, hull and chop the strawberries into quarter-size pieces. Transfer them to a saucepan.
- Place the saucepan over medium heat, add sugar and stir them to coat in sugar, add water, and lemon juice and bring the mixture to a gentle simmer. Stir occasionally to help dissolve the sugar.
- Allow the strawberries to simmer for about 10 minutes, or until the mixture thickens slightly. The strawberries should soften and release their juices.
- If you prefer a smoother compote, you can use the back of the spoon or potato masher to mash the strawberries to your desired consistency. If you like it chunky, you can leave them as such.
- Remove the saucepan from heat and let the strawberry compote cool to room temperature.
- Once cooled, you can transfer the compote to a jar or airtight container and store it in the refrigerator.
- Serve strawberry compote over pancakes, waffles, ice cream, yoghurt, or as a topping for desserts.
Notes
- Storage: This can be stored in an airtight container for up to a week or two in the refrigerator.
- Frozen strawberries: This recipe also works well with frozen strawberries, so you can enjoy them year-round. If you are using frozen strawberries, allow the frozen strawberries to thaw in the refrigerator or at room temperature until they are no longer frozen. Once thawed, quarter the strawberries.
- Sweetener: You can also replace white sugar with maple syrup or honey. Taste the strawberries you have. If they are naturally sweet, you might need less sugar. If they are tart or sour, you'll likely need to add more sugar. You can also begin with a smaller amount of sugar and taste the compote as it cooks. You can always add more sugar later if needed.
- Thick compote: If you prefer a thicker compote, combine 1 tablespoon of cornstarch mixed with 1 tablespoon water (cornstarch slurry), and add this to the boiling mixture with continuous stirring to avoid any lumps. This can be served warm or cold.
- Other fruit compotes: This same recipe can be used to make other types of fruit compotes like blueberry, and raspberry.