Strawberry Compote
Summer flavor in just 15 minutes, this Strawberry Compote is perfect paired with ice cream, yogurt, or cheesecake. You can make this recipe year-round with either fresh strawberries or frozen strawberries.
Servings: 4
Calories: 67kcal
Ingredients
- 1 pound strawberries fresh or frozen, see notes
- 2 tbsp maple syrup honey, cane sugar, or agave nectar, use more or less to taste
- 1 tbsp lemon juice freshly squeezed
- 1 tsp vanilla extract
Instructions
- Wash, hull, and quarter the strawberries. Add them to a large saucepan along with the maple syrup or sweetener of choice.
- Bring the mixture to a boil, stirring occasionally, then lower the heat to simmer briskly and allow the sauce to reduce.
- Simmer the compote until the strawberries soften and break down and the sauce coats the back of the spoon, about 10 minutes. It will be slightly thickened but not as thick as a fruit sauce.
- Remove the compote from the heat and stir in the lemon juice and vanilla. Serve hot, warm, or refrigerated.
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Notes
If your berries are fresh, wash and hull them. If you use frozen berries, this recipe works best if you defrost them first. You also may need to mash them a bit as they simmer to help them break down.
Remember the compote will thicken slightly as it cools. If you want the compote to be thicker you can mix together cornstarch and water until smooth and add just enough to thicken it to your liking as it simmers. If you thicken with cornstarch, it's 'technically' called a 'sauce' instead.
Nutrition
Serving: 0.5cup | Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 201mg | Fiber: 2g | Sugar: 12g | Vitamin A: 14IU | Vitamin C: 68mg | Calcium: 29mg | Iron: 0.5mg