Quick Strawberry Compote Recipe | Kitchenstagram
The strawberry compote is a delightful creation that transforms fresh strawberries into a luscious sauce, complemented by sugar and a hint of lemon. Its versatility makes it a perfect accompaniment for an array of desserts, ranging from chocolate mouse to pavlova. The compote strikes a balance between sweetness and natural tartness of strawberries, creating a burst of fresh flavors. An added bonus is its adaptability, whether using peak-season strawberries or frozen berries, this recipe guarantees a delightful treat year-round.
What is Compote?
Compote, a chunky fruit sauce, finds its most common expression in fresh berry compotes. The process involves stewing fruit with sweeteners until it becomes soft and juicy. This strawberry compote, owing to the natural acidity of strawberries, refrains from adding citrus juice but offers the flexibility for personal adjustments.
Difference between Compote, Coulis and Jam?
Compote vs. Jam: Compote features larger fruit pieces, while jam has smaller, sometimes pureed fruit. Compote uses less sugar for a fresher taste but isn’t suitable for canning.
Compote vs. Coulis: Compote is made with simmered whole or sliced fruits, while coulis is a smooth puree strained to remove seeds or solids.
How to use strawberry compote?
On pancakes, waffles or French Toast: Ideal for a decadent weekend brunch.
With oats: Spoon over hot oatmeal or overnight oats or swirl into yogurt with granola.
With Chia pudding: A convenient and delicious grab and go breakfast.
On Toast or crackers: Try strawberry compote with butter, peanut butter, almond butter or alone with crackers.
On a sandwich: Try strawberry compote with savoury sandwich for sweet and savoury twist.
On cake: Perfect for angel food cake or cheesecake.
Ice cream topping: Create a sundae with vanilla or chocolate ice cream, strawberry compote and whipped cream.
Serve on scones and Muffins and Biscuits: Elevate your breakfast pastries with strawberry compote.
Cake and cupcake filling: Use strawberry compote as a filling for cake and cupcakes.
In strawberry shortcake: Replace fresh strawberries and layer biscuits with strawberry compote and whipped cream.
How to store strawberry compote?
Fresh Compote: Keep it in the fridge in a glass jar or airtight container, covered, for up to 2 weeks. Always use a clean utensil to avoid bacterial contamination.
Freezing: For larger batches, let the compote cool completely before freezing. Keep in the freezer for up to six months, thawing in the refrigerator overnight before use. Heat in a saucepan, adding water if needed.
Storage Tips:
Refrigeration: Marry Me Chicken can be stored in a covered container in the fridge for 3-4 days.
Reheating: To reheat, use a saucepan over low heat, allowing the dish to warm through, ensuring the creamy sauce retains its luscious texture.
Freezing: Creamy sauce, including Marry Me Chicken, do not freeze well, so it’s recommended to avoid freezing.
Variations:
while the recipe stands as a delightful classic, variations can elevate the experience:
Fruit swap: Use a mix of berries, such as raspberries, blackberries and blueberries.
Add some spice: Introduce cinnamon or freshly grated ginger or a hint of fresh chilies for an extra layer of flavors.
Citrus infusion: Enhance the citrus notes by adding orange or lemon zest.
Liquor infusion: Experiment with red wine or berry liqueur for an adult kick.
Tangy twist: Include balsamic vinegar or lemon juice to balance sweetness.
Ingredients
200 gm Fresh Strawberry, hulled and sliced
2 tbsp Sugar
Pinch of salt
1 tsp Lemon juice
Preparation
- Step 1: Rinse the strawberries and then hull the fruit. To hull the fruit, insert a knife at an angle under the leaf cap and then twist to cut the leaves and white core underneath. Larger berries may be halved or quartered, while the smaller ones can be left whole.
- Step 2: Place the berries in a pan, add sugar, salt and a splash of water, if needed and start cooking them on low heat for 10-12 minutes or until the strawberries soften and the liquid thickens.
- Step 3: Then add lemon juice. Taste and adjust sweetness if necessary. If the compote seems too thin, mix 1 tbsp of water with 1 tbsp of cornstarch or cornflour and add it to the saucepan. Stir well and remove from heat.
- Step 4: Allow the compote to cool completely before transferring it to a clean jar. Store it in the refrigerator for up to two weeks.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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