Description
This delightful strawberry compote is a quick and easy recipe that adds a burst of flavor to pancakes, waffles, ice cream, and more. Perfect for using fresh or frozen strawberries, it’s a versatile topping that brightens up any dish.
Ingredients
Scale
- 4 cups hulled strawberries (frozen or fresh), quartered
- 1 medium lemon, zested and juiced
- 2 teaspoons balsamic vinegar (or more lemon juice)
- 1/4 cup white granulated sugar
Instructions
- Zest and Juice the Lemon: Zest the lemon to get about 1 teaspoon of lemon zest, then juice it to obtain 2 teaspoons of lemon juice.
- Combine Ingredients: In a heavy-bottomed saucepan, combine the strawberries, lemon zest, lemon juice, balsamic vinegar, and sugar.
- Simmer: Place the saucepan over medium heat. Stir occasionally for about 15 minutes, allowing the strawberries to soften and the juices to thicken.
- Optional: Thicken the Syrup: If you prefer a thicker compote, remove half of the strawberries and continue simmering the remaining syrup for an additional 3-5 minutes.
- Cool and Store: Let the compote cool completely before transferring it to a sterilized jar. It can be stored in the fridge for up to 2 weeks.
Notes
This versatile compote can be used as a topping for pancakes, waffles, ice cream, or yogurt. It also works beautifully as a filling for tarts or pies.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Dessert / Topping
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg