Are you looking for a delicious yet easy strawberry compote recipe? Read this article for all the advice you need to prepare a delightful compote quickly!
Fresh strawberries that are at their ripest are the best. And this straightforward compote is the best way to preserve the joy of the strawberry season!
This chunky fruit sauce compote tastes like a cross between your favorite strawberry jam, fresh strawberries, and a delicious strawberry sauce. It is made with essential ingredients and is a genuinely simple recipe!
How Does Strawberry Compote Differ From Jam?
Despite using similar ingredients, the main distinction between strawberry jam and strawberry compote is texture. Jam is more cohesive, thick, and spreadable than compote, with delicate pieces of cooked fruit and a syrupy consistency.
How can I use strawberry compote?
You’ll be amazed to see how many foods can peek up by adding this compote:
- You can spread it on crackers or toast.
- You can include it in salty sandwiches.
- Serve it with muffins and scones.
- You can fill cupcakes or cakes with it.
- For a breakfast parfait, combine it with Greek yogurt and granola.
- With it, you can add sweetness to a bowl of ice cream.
- Provide a cheese or charcuterie platter with it.
- To add a glossy finishing touch, cover the entire cheesecake with it.
- You can make frozen pops by blending some compote with whole milk and bananas.
How can I store and freeze fresh compote?
You can store the fresh compote for up to two weeks in the refrigerator in an airtight glass jar or other containers.
Always take some out with a clean utensil, and never take more out with a spoon that has already been licked because bacteria from saliva can quickly grow in your food and ruin it.
Before putting the compote in freezer bags, let it cool if you made a larger batch. Store for up to six months in the freezer, then thaw overnight in the fridge before using. Add a teaspoon of water if necessary and heat in a saucepan.
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- 1 lb fresh strawberries hulledand halved
- 2 tbsp white sugar
- 3 tbsp fresh orange juice
- 1 tbsp cornstarch
- 1 tbsp water
- In a large saucepan, add the strawberries, sugarand juice over medium-high heat and bring to a boil.
- Now adjust the heat to low and cook for about5-10 minutes or until starting to fall apart, stirring frequently.
- Meanwhile, in a small cup, dissolve thecornstarch in water.
- In the pan, add the cornstarch mixture, stirringcontinuously until well combined.
- Remove from the heat and transfer the compoteinto a large heatproof bowl.
- Set aside to cool completely.
- Then refrigerate to chill before serving.