Delicious Sugar-Free Strawberry Compote: The Ultimate Fruit Topping
Strawberry compote is such an easy fruit topping to make and it can be so versatile! It's a perfect recipe to add to your rotation all year long.
With just a few simple ingredients, just three in fact, you can make this delicious fruit sauce in less than 10 quick minutes.
What is a compote?
A compote will have a similar flavour to a syrup, but the main difference is that a compote is made by reducing the whole fruit, whereas a syrup is made by reducing just the fruit juice. I prefer a compote over a syrup because I think it tastes a little fresher and is more satisfying when used as a topping on pancakes or yogurt. I also use it as a filling for my homemade sourdough pop tarts.
I like having compote in the fridge because it's a quick and easy topping and is such a great way to use up fruit before it spoils. Anyone with a toddler in the house can attest to them loving a fruit one minute and not the next. So sometimes I end up with more fruit than we can get through. This recipe makes it easy to avoid food waste in our house!
Storage
Store the compote in a very clean, air-tight container for about 7 days in the fridge. I prefer glass jars because I believe they get cleaner in the dishwasher and are a little more hygienic. If you're careful not to cross-contaminate, this could last up to 2 weeks if stored in the fridge.
Alternatively, you could add it to a freezer-safe container and store it for up to 3 months. Make sure the compote cools completely before putting it in the freezer otherwise the condensation will create a build-up of frost.
There are endless possibilities for how to use a compote in your day-to-day cooking. It's such a flexible fruit topping that goes great on so many things, especially breakfast!
Tried this recipe? Let me know in the comments what you think!
How to make strawberry compote
2 cups strawberries, halved. |
1/2 tbsp lemon juice, optional |
1/4 cup honey, or more to taste |
1 tbsp cornstarch |
Add strawberries, honey, and lemon juice to a sauce pan and place over medium heat.
Stirring regularly to prevent the honey from burning, cook until the strawberries have started to release some of their liquid.
Continuing to simmer, add 1/2 cup water. You can add more or less depending on your desired consistency. When the strawberries are soft throughout, use a potato masher and gently mash he strawberries to remove any excessively large chunks.
Combine the cornstarch with 1 tbsp of water and add to the pot. Keep on heat, stirring constantly until the mixture thickens.
Remove from heat and allow to cool before adding to a jar. This can be stored in the fridge for up to 7 days.
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