It is Strawberry season, and what is better than making Strawberry Compote. You can make your Strawberry Compote before the time and then either warm it up or just keep it on the stove. You can use it for breakfast or ice cream as dessert or even your toast the next morning, basically with anything that would complement the fruity flavor. Nothing can go wrong!
Compote is a French word that means ‘mixture’ and was originated from Europe. Compote is a sauce made with pieces of either fresh or frozen fruit with some added Sugar. It is cooked on the stove to give the consistency it requires. You can call the outcome a textured fruit sauce or a fruit syrup, and I call it magic!
Rather than using sugars, I prefer Honey or Maple Syrup to give the sauce some natural sweetness. As the compote is liquid, you can add as much Honey or Maple Syrup as you require even after cooking.
Compote consistency is not as thick as Jam or Jelly and hence, is not meant to be stored for more than 2 weeks (in a refrigerator). It is better to be consumed relatively sooner than products like Jam. It is an easy-to-make recipe; therefore, it can be made at a moment’s notice.
Yes, you can certainly make Compote with frozen fruits. Frozen fruit is a great option as it does not require any preparation such as peeling or slicing; it naturally comes in a soft and jammy texture when put on the stove.
You do not require to defrost your frozen fruits. As soon as you put them on the stove, they will take an extra minute but come to boil and give you the same texture you need. The outcome will be the same.
Uses for Compote
- 1 pound Strawberries.
- 2 tbsp Sugar.
- 3 tbsp Orange Juice. OR Lemon Juice
- 2 tbsp Cornstarch+ Water.
- Gather all your ingredients.
- Wash your Berries properly, and then pat them dry. After that, you need to cut your fruit, which inserts a knife right around the leaf and cut it so that the leaves are out along with the white core right beneath the leaf. Throw the tips away and repeat the process with the rest of the Strawberries. Cut the large one into halves or quarters depending on the size and let the small ones as a whole.
- Now place all your Berries in a pan. Add sugar, Orange/Lemon juice, and Cornstarch. Wait for the mixture to boil. Put your pan on low flame so that the strawberries can get soft and start to fall apart. Cook for about 5 to 10 minutes so that the sauce is thickened as required.
- Taste the sauce now to check if the sugar level is apt or more needs to be added. Take the pan off the stove, and this will help thicken the sauce too as it cools off; however, if the sauce is too thin, add 1tbsp. of water with 1 tbsp. of Cornstarch and mix it in the sauce. Moreover, if you are using frozen Strawberries, then you might need some more cornstarch. Mix well, and then remove it from heat.
- You need to let the sauce cool down completely. Next, pour the sauce into a clean jar and then store it in the refrigerator for not more than 2 weeks.
Compote can be served with a variety of things such as:
- Yogurt/Whipped Cream
- French Toast
- Cheese and Crackers
Between Strawberry Compote and Strawberry Sauce, the only difference is that compote is thicker in texture than Strawberry sauce is much thinner. The same recipe is used for both, and it is just a matter of preference in what and how you like your mixture to be.