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Ingredients:

Strawberry Compote:

2 pounds (900 grams) fresh strawberries, washed

1/3 - 1/2 cup (65 - 100 grams) granulated white sugar, or to taste

1 tablespoon freshly squeezed lemon juice


Instructions:


Strawberry Compote:
Cut the strawberries into fairly large chunks and put them in a medium sized saucepan, along with the sugar. Place over medium heat and, stirring occasionally, bring just to a boil. Reduce heat to medium low and cook the mixture, stirring occasionally, until the strawberries are soft and their juices are thick and syrupy (about 10- 15 minutes). Remove from heat and stir in the lemon juice. Place in a covered container and refrigerate.

The Strawberry Compote can be stored in the refrigerator for about 10 days.

Makes approximately 2 cups (480 ml). Preparation time 20 minutes.


Description:

Compote is the French name for stewed fruit. A Compote can be made with either fresh or dried fruit(s). For this recipe I'm making a Strawberry Compote. It is so easy to make. Just take fresh strawberries and some sugar, and cook them until the strawberries soften and their juices become wonderfully thick and syrupy. And while I've flavored my Strawberry Compote with freshly squeezed lemon juice, you could add some ground cinnamon, vanilla, rosewater, or even a liqueur.

A Fruit Compote may not be the main component of a dessert, but it plays a strong supporting role. For example, this Strawberry Compote can be used as a filling for turnovers or layer cakes, or as a topping for cakes or tarts. Spoon it over ice cream for a strawberry sundae. Stir into whipped cream or custard to make a Fruit Fool. Serve it with scones and Devon cream. Or replace the Devon Cream with whipped cream to make Strawberry Shortcakes. It makes a nice breakfast when stirred into plain yogurt, spread on toast, or served with pancakes or waffles. You can make a refreshing Strawberry Drink by spooning some of the Strawberry Compote over ice. Then add some sparkling water and a small scoop of vanilla or strawberry ice cream.

Try to make this Strawberry Compote when strawberries are in season. Look for bright red berries that are fragrant, plump, firm, and with no white or green "shoulders" at the stem end. There should be no soft spots, bruising or mildew. The green leaf-like cap or hull should still be attached and it should not be brown or wilted. Always check the underside of the container to make sure there are no squashed berries or red juice (sign of overripe berries). Also, since strawberries are a delicate fruit they do not store well. If not using immediately store in a single layer on a paper towel-lined tray in the refrigerator for a couple of days. Do not wash or remove caps before storing as strawberries absorb moisture. Immediately before using quickly wash berries (do not soak), with caps still intact, so the berries will not fill with water which, dilutes the flavor of the strawberry.