Strawberry Compote
Strawberry compote is a fruit sauce offering a taste of summer all year round. This simple compote is made by gently simmering fresh or thawed strawberries with sugar and lemon juice until the strawberries release their natural juices. It adds a burst of sweet and tangy flavour to a variety of dishes, from breakfast to desserts. In just 15 minutes, you can transform fresh or thawed strawberries into a sauce that can elevate various dishes. Feel free to experiment with different ways to enjoy strawberry compote. Its sweet and tangy flavour can enhance a wide variety of dishes.
Serving suggestions
Strawberry compote is a delicious addition to many dishes.
Top Pancakes or Waffles: Spoon it over a stack of pancakes or waffles for a fruity and sweet breakfast treat.
Serve with Ice Cream: Drizzle chilled strawberry compote over vanilla or strawberry ice cream for a delightful dessert.
Yoghurt Parfait: Layer it with yoghurt and granola to create a delicious and visually appealing parfait.
Cheesecake Topping: Use it as a topping for cheesecakes or other creamy desserts.
Toast or Bagels: Spread it on toast, bagels, or English muffins for a fruity twist on your morning breakfast.
Panna Cotta Topping: Spoon it over panna cotta for a refreshing and elegant dessert.
Crepes Filling: Fill crepes with strawberry compote for a simple and tasty dessert or brunch option.
Cake Filling: Use it as a filling between cake layers or as a topping for cakes.
Add to Oatmeal or Porridge: Mix it into your morning oatmeal or porridge for a burst of fruity flavour.
Dip for Desserts: Use it as a dip for cookies, shortbread, or other sweet treats.
Pair your strawberry compote with our smooth and rich chocolate sauce—a delightful combination for any dessert lover!
Strawberry Compote
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.
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