Strawberry Compote
Strawberry Compote is delicious on waffles, pancakes, oatmeal, over ice cream, mixed in frostings, to fill in pastries, or charcuterie boards. There is a quick hint of lemon and vanilla. It’s so easy with only a few ingredients. You’ll want to always have Strawberry Compote on hand in the refrigerator.
Servings: 1 to 1/2 cups
Ingredients
- 1 lb fresh strawberries, sliced
- 1 Tbsp sugar
- Pinch of salt
- 4 lemon zest or lime zest strips, about 1 Tbsp
- ½ vanilla bean, split lengthwise, optional
Instructions
- Wash, hull, and thickly slice strawberries. In a medium saucepan, combine strawberries, sugar, salt, and lemon juice. If using the vanilla bean, scrape the vanilla seeds and add seeds, pod, and lemon zest.
- Over medium heat, bring to a simmer, stirring frequently breaking up berries. Cook until the fruit is tender and juices are thick enough to coat the back of a spoon, about 15-20 minutes.
- Remove from heat and remove vanilla pod. Transfer to glass jars or a plastic container. Refrigerate for up to 2 weeks or freeze for up to 3 months.
Notes
- Strawberry compote is delicious with my Nutella Banana Brioche Bread Pudding.