This Strawberry Compote is a luscious blend of sweet, tangy strawberries simmered to perfection in just 15 minutes. The velvety texture and vibrant red hue make it a stunning addition to pancakes, yogurt, or desserts. With only 10 minutes of prep, it’s a quick way to elevate any dish with a burst of fresh, fruity flavor.
Each spoonful offers a delightful balance of juicy berries and a hint of natural sweetness, creating a versatile topping that’s both comforting and indulgent. Whether drizzled over ice cream or paired with morning toast, this compote brings a touch of homemade charm to your table in under 25 minutes.
What You’ll Need for Strawberry Compote?
- 1 pound fresh or frozen strawberries (hulled and chopped; frozen work just as well!)
- ¼ cup maple syrup (or substitute with honey or sugar for a different flavor)
- 1 tablespoon fresh lemon juice (bottled works in a pinch)
- ½ teaspoon vanilla extract (optional but adds depth)
How to Make Strawberry Compote
- Combine ingredients: In a small saucepan, mix the strawberries, maple syrup, lemon juice, and vanilla extract.
- Simmer: Place the saucepan over medium heat and bring to a gentle simmer. Stir occasionally to prevent sticking.
- Cook: Continue cooking for 15 to 18 minutes, or until the strawberries are soft, juicy, and the mixture has thickened slightly.
- Cool: Remove from heat. The compote will thicken further as it cools. Serve warm or chilled!
Perfect Pairings: How to Use Your Strawberry Compote
This versatile strawberry compote is a dream topping! Drizzle it over pancakes, waffles, or French toast for a sweet breakfast treat. It’s also fantastic swirled into yogurt, spooned over ice cream, or layered in a parfait. For a fancy dessert, pair it with cheesecake or pound cake.
Keep It Fresh: Storage Tips
Store your compote in an airtight container in the fridge for up to 5 days. If you want to keep it longer, freeze it in small portions for up to 3 months. Thaw in the fridge overnight or gently reheat on the stove for a quick topping.
Mix It Up: Recipe Variations
Feel free to get creative! Swap the strawberries for raspberries or blueberries, or use a mix of berries. Add a pinch of cinnamon or a splash of balsamic vinegar for a unique twist. If you prefer a thicker compote, stir in 1 teaspoon of cornstarch mixed with water during cooking.
Quick Tips for Success
Use a non-reactive saucepan (like stainless steel) to avoid any metallic taste. If you’re short on time, frozen strawberries work just as well as fresh. For a smoother texture, mash the strawberries lightly with a fork or blend briefly after cooking.
Common Questions Answered
Can I use honey instead of maple syrup? Absolutely! Honey works as a great substitute. Is the compote too sweet? Adjust the sweetness by reducing the maple syrup to 2 tablespoons or adding a bit more lemon juice for balance.
Strawberry Compote
Ingredients
- 1 pound fresh or frozen strawberries, hulled and chopped
- 1/4 cup maple syrup
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Combine the strawberries, maple syrup, lemon juice, and vanilla in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 15 to 18 minutes, or until the strawberries are soft and juicy.
- Remove from the heat. The compote will thicken as it cools.