This straight forward strawberry compote is super easy, has only 4 ingredients, and has a super fresh flavor to it! Frozen strawberries will work as well. It is the perfect addition to scones, breads, and other baked goods. It’s also a great compliment to a charcuterie board.
This super simple 4 ingredient recipe will have you coming back to it over and over again. This is one of my favorite recipes to come back to whenever I have a surplus of berries. Which is a rare thing. Who doesn’t love to snack on some sweet strawberries? But say you do have a surplus, or just want to do something more. This is the recipe you need. Strawberry compote will be there for whatever you need.
My favorite thing to put this on is toast. Growing up in New York, there were always an abundance of diners. And diners mean toast and some small packs of smuckers jams, spreads, butters, and apple butters. Also growing up in a Norwegian household, there were always fruit spreads for your morning breakfasts. So I highly recommend trying my wheat bread recipe with it sometime.
Another great thing to try it out with is the thin Norwegian pancake recipe or Pannekaker. It’s the perfect marriage of all things Scandinavian. We love berries, and we love baked goods.
Recipe Explanation:
Strawberries because they’re the best. They have an exceptional level of sweetness as well as a few tart ones to keep you on your toes. Add half at the beginning and the other half towards the end to have a nice texture to it.
Lemon zest to add a pure lemony flavor. The oils in lemon zest add a beautiful level of lemony flavor to things without the acid. However, we are going to add the acid to this one
Lemon juice because we need that acid to help break it all down and to add an acidity and balance to the recipe.
Sugar to help the sweetness to stay where we want it. Sugar is meant to create balance and should be used in all recipes. I learned from a place I staged once (Cooking job try outs), that you should not only use salt and pepper, but sugar as well to balance. This came down through people I know as knowledge from Daniel Boulud’s restaurants.
Water to help everything cook down without burning. This methodology can be used in almost all stovetop cooking.
Use ball jars
Ball jars are a key item to have in any house. They allow you to store things for an extended period of time. And they also have their own aesthetic that’s pleasing to look at. I love to look in my fridge and see what’s still around from the last season.
Storage of strawberry compote
Strawberry compote will stay in the fridge for up to 5 days. Frozen it will last up to 3 months
For the Strawberry compote
To start, place a small sauce pan over medium heat. Once the pot has heated up fully, add the water, sugar, lemon zest, lemon juice, and half of the diced strawberries.
Cook for 10 minutes. Now mash the mixture with a fork and cook for another 5 minutes.
Add the rest of the strawberries and cook for another 10 minutes. Remove the pot from the heat and allow it to cool for 10 minutes.
Serve with any of the recipes listed above or place along side some delicious charcuterie.
Strawberry Compote
Equipment
- 1 Small sauce pan
Instructions
- To start, place a small sauce pan over medium heat. Once the pot has heated up fully, add the water, sugar, lemon zest, lemon juice, and half of the diced strawberries.
- Cook for 10 minutes. Now mash the mixture with a fork and cook for another 5 minutes.
- Add the rest of the strawberries and cook for another 10 minutes. Remove the pot from the heat and allow it to cool for 10 minutes.
- Serve with any of the recipes listed above or place along side some delicious charcuterie.