What is compote made of?

Compote is made from whole fruit and sugar. The fruit is boiled to create a syrupy like texture, but still has chunks from the fruit.

Do you eat compote hot or cold?

It really depends what you are serving. I enjoy my compote warm over waffles and for strawberry shortcake sauce, but cold in yogurt parfaits or on cheesecake! Ultimately, it's amazingly tasty either way.

How to thicken fruit compote?

The easiest way to thicken fruit compote is to add a cornstarch and water slurry to the mixture. It's crucial not to add the cornstarch without water, or you will end up with white powder that doesn't dissolve well in the compote. Remember, you don't want it thick like jam, but also not runny. A 1 teaspoon cornstarch to 1 tablespoon of water is a good starting point when using about 1 lb of fruit.

Strawberry Compote Recipe (Fresh Strawberry Sauce)

Description

This Strawberry Compote Recipe is sweet, delicious and made from fresh strawberries. Strawberry Sauce comes together in minutes, with just a few simple ingredients. Pour it over waffles, ice cream, as a strawberry shortcake sauce on angel food or pound cake, or for cheesecake topping!

Ingredients

Scale

1 lb package of fresh strawberries
1/4 cup granulated sugar
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1 teaspoon cornstarch + 1 tablespoon water

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Instructions

Remove the stems from the strawberries and cut each berry into quarters.
In a medium sized saucepan, add in the strawberries, lemon juice, lemon zest and sugar.
Place the saucepan on the stovetop over Medium High heat. Stir and bring to a boil for about 5 to 6 minutes, stirring every few minutes to avoid burning.
Turn heat to medium low, and use a potato masher to mash down only 5 to 6 times to add a little texture to the compote.
In a small bowl, stir together the cornstarch and water to create a slurry. Make sure it is completely blended and pour into the strawberry compote pan. Cook for 5 minutes, stirring every few minutes.
Remove saucepan from heat and transfer to a bowl to cool for 10 to 15 minutes before serving.
Serve over waffles, ice cream, cakes and more! Enjoy!

Equipment

Wooden Spoons

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pot

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Notes

Be sure to mix the cornstarch with water really well with no powdery chunks before adding it to the compote. If you don't, it will not dissolve and leave white flecks in the compote.

Watch the compote while it's boiling and stir frequently to avoid any burning, especially in the beginning when it is being cooked over a high heat.

Prep Time: 5 minutes
Cooling Time: 10 minutes
Cook Time: 10 minutes
Category: sauces
Method: stovetop
Cuisine: french