Compote is the French name for
stewed fruit. A Compote can be made with either fresh or dried fruit(s). For
this recipe I'm making a Strawberry Compote. It is so easy to make. Just
take fresh strawberries and some sugar, and cook them
until the strawberries soften and their juices become wonderfully thick and
syrupy. And while I've flavored my Strawberry Compote with freshly squeezed
lemon juice, you could add some ground cinnamon, vanilla, rosewater, or even a
A Fruit Compote may
not be the main component of a dessert, but it plays a strong supporting role.
For example, this Strawberry Compote can be used as a filling for turnovers
or layer cakes, or as a topping for cakes or tarts. Spoon it over ice cream for
a strawberry sundae. Stir into whipped cream or custard to make a Fruit
Fool. Serve it with scones and Devon cream. Or replace the Devon Cream with
whipped cream to make Strawberry Shortcakes. It makes a nice breakfast when
stirred into plain yogurt, spread on toast, or served with pancakes or waffles.
You can make a refreshing Strawberry Drink by spooning some of the Strawberry
Compote over ice. Then add some sparkling water and a small scoop of
vanilla or strawberry ice cream.
Try to make this
Strawberry Compote when strawberries are in season. Look for
bright red berries that are fragrant, plump, firm,
and with no white or green "shoulders" at the stem end. There
should be no soft spots, bruising or mildew. The green leaf-like cap or hull
should still be attached and it should not be brown or wilted. Always check the
underside of the container to make sure there are no squashed berries or red
juice (sign of overripe berries). Also, since strawberries are a delicate fruit they do not
store well. If not using immediately store in a single layer on a paper
towel-lined tray in the refrigerator for a couple of days. Do not wash or remove
caps before storing as strawberries absorb moisture. Immediately before using
quickly wash berries (do not soak), with caps still intact, so the berries will
not fill with water which, dilutes the flavor of the strawberry.
Strawberry Compote: Cut the strawberries into fairly large chunks and put them
in a medium sized saucepan, along with the sugar. Place over medium heat and,
stirring occasionally, bring just to a boil. Reduce heat to medium low and cook
the mixture, stirring occasionally, until the strawberries are soft and their
juices are thick and syrupy (about 10- 15 minutes). Remove from heat and stir in
the lemon juice. Place in a covered container and refrigerate.
Compote can be stored in the refrigerator for about 10 days.
2 cups (480
ml). Preparation time 20
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