Savor the flavor of summer all year round with Strawberry Compote.
The first thing that might attract you is the vibrant, ruby-red color and the beautiful glossy texture. After all, we do eat first with our eyes, and jewel-like strawberry compote does not disappoint. It almost looks too gorgeous to eat. Almost. Thick and chunky, sweet and tart, strawberry compote is somewhere between a sauce and a spread, so it’s perfect for so many treats that are made even better with the bright flavor of summer’s favorite fruit.
Or you could eat it as a dessert all on its own, like the French did in the 17th century. Back then, the French believed that compote—fruit simmered in sugar syrup—helped balance the humidity in the body and were pretty happy that a dessert they loved brought health benefits, too. While we’ve come a long way since those early health theories, we still celebrate the nutritional power of food, including strawberries, which are a good source of vitamin C and antioxidants. And here’s something else you may not know: March 1 is National Fruit Compote Day!
Beautifully ripe strawberries cut in half and cooked down with sugar and some lemon juice create the most delicious compote, but this recipe is also a great way to use berries that are past their prime. And it could not be simpler to make. You only need three ingredients, a pot, and a little time. While the compote cooks, it becomes thicker and develops the most intense strawberry flavor as the fruit releases its natural juices. Let the strawberry compote cool and then discover the myriad ways you are going to want to use it.
You can start by spooning it over or spreading it on your favorite breakfast foods, like Buttermilk Pancakes, Overnight Irish Oatmeal, or English Muffins.
What’s the difference between compote, jam, and coulis?
Compote, jam, and coulis are all made from fruit and sugar, but these three condiments all have different tastes and textures. Although you can spread it, compote is chunks of fruit cooked with sugar and usually used to top things like pancakes or desserts. Compotes often contain other flavorings, such as wine or liqueurs, vanilla or cinnamon, or citrus. Meanwhile, jam is crushed or chopped fruit cooked down with sugar and, often, pectin until it is thick and spreadable. Coulis, the thinnest of the three, is fruit cooked with sugar and then puréed and strained into a smooth sauce. And then, of course, there are all the other fruit-based spreads and sauces, like jelly, marmalade, preserves, and conserve, but we don’t have time to describe all of those here!
How do I store leftovers?
Cooled strawberry compote can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Serving suggestions
For a wonderful burst of strawberry sweetness, serve this compote with Strawberry Scones, swirled into Fresas con Crema, or on top of Strawberry Ice Cream. I’ve also spread it between the layers of this Chocolate Strawberry Cake.
But one of my absolute favorite ways to use strawberry compote is as part of a savory dish. The sweet, fruity flavor with its hint of citrus is a perfect condiment for this Roast Pork Loin, as well as these Baked Chicken Thighs.
Strawberry Compote
Ingredients
- 1 pound fresh strawberries hulled and halved
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
Instructions
- Combine the strawberries, sugar, and lemon juice in a medium saucepan.
- Cook the ingredients over medium heat, stirring occasionally, until the strawberries release their juices, about 10 minutes.
- Reduce the heat to low and simmer for another 5 minutes, or until the compote thickens.
- Remove from heat and let it cool before serving.
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