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Yields:
1 - 2 c.
Prep Time:
5 mins
Total Time:
20 mins
Step aside, jams and jellies—strawberry compote is the versatile dessert-topper we’re reaching for this spring and summer. Only requiring four ingredients (plus water), compote is the easiest way to upgrade your dessert game. BTW: We included one special ingredient that truly takes this strawberry compote from good to great. Personally, we can't imagine anything better than a bowl of vanilla ice cream topped with this not-too-sweet compote. New to making compotes, or ready to perfect yours? Keep reading on for everything you need to know:
What are compotes?
If you’ve ever wondered what the difference is between jellies, jams, preserves, marmalades and compotes, then we’re here to set the record straight. Here’s the deal: jelly is made with strained fruit juice, jam is made with fruit juice and pulp, preserves have chunks of fruit, and marmalade is made with citrus. The easiest way to think about a compote is that it is cooked pieces of fruit like preserves, but unlike preserves, compotes are typically meant to be eaten immediately (although it can be stored in the fridge), often warm as part of a dessert.
How to make strawberry compote:
This strawberry compote is super simple to make and utilizes ingredients you probably have in your kitchen. Most compote recipes call for additional acid to brighten the fruit mixture, and often that acid comes in the form of citrus. We opted for balsamic vinegar because there is something so alluring about that slightly syrupy, almost caramelized acidity of balsamic that pairs so nicely with strawberries. That being said, you can use any other acid here, from lemon juice to champagne vinegar.
A bit of a (good) warning: This compote is not overly sweet. If you have a sweet tooth, you can simply add 1 or 2 more tablespoons of sugar.
How to use strawberry compote:
We love using this as a topping on ice cream or pound cake, but you’ve got options when it comes to this compote. Add it on top of your cheesecake, spread it on toast, or add it to your morning yogurt and granola.
Storage:
While compote is often eaten right away, you can store it covered in an airtight container in the fridge for up to 2 weeks.
Tried this recipe? Let us know how it came out in the comments below!
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Ingredients
- 1 lb.
strawberries, hulled and roughly chopped
- 3 Tbsp.
granulated sugar
- 1 Tbsp.
balsamic vinegar
- 2 tsp.
water
- 1/4 tsp.
cornstarch, optional
Directions
- Step 1In a medium saucepan, toss together strawberries, sugar, and vinegar. Turn the heat to medium and cook, stirring occasionally. (After 2 to 3 minutes the strawberries will have softened and leached much of their juices.)
- Step 2Using a wooden spoon or potato masher, roughly mash the strawberries until the strawberries are broken into chunks. (For a thicker compote, in a small bowl combine the water and cornstarch into a slurry then add to the strawberry mixture. For a looser compote add just the water.)
- Step 3Reduce the heat to medium low and allow the mixture to reduce until syrupy and the mixture has reached your desired consistency, 5 to 10 minutes.
- Step 4Take off the heat and cool. Either serve warm or transfer to an airtight container and store in the fridge for up to 2 weeks.
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