QUICK STRAWBERRY COMPOTE
Take toast, yogurt, ice cream, and more to the next level with a homemade strawberry compote that's ready in 15 minutes.
Provided by Molly Watson
Categories Breakfast Brunch Jam / Jelly
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Rinse the strawberries , pat them dry, and then hull the fruit . To do this, insert a knife at an angle under the leaf cap and then twist to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.
- Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
- Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if you think it's too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen fruit, you might need a little more cornstarch. Stir well and remove from heat.
- Let the compote cool off completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 33 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 6 g, Fat 0 g, ServingSize 8 servings (1 pint total), UnsaturatedFat 0 g
LOW-SUGAR STRAWBERRY COMPOTE
Most compotes call for excessive amounts of sugar, making them rather calorie laden. This recipe takes advantage of natural ingredients allowing, for the simple goodness of the strawberries' sweetness to shine through. This can be used as an ice cream topping, or a topping for pancakes, waffles, or French toast. Feel free to also use it in pastries.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon and crush with a hand-held food chopper or a potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes.
- Stir strawberries and adjust heat to medium-high. Cook for an additional 5 minutes. Serve immediately.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 1 mg, Sugar 8.1 g
STRAWBERRY-RHUBARB COMPOTE
Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
- Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 20.3 mg, Sugar 5.6 g
STRAWBERRY COMPOTE
A great alternative to fattening, sugary syrup for pancakes waffles, even ice cream! You can switch up the fruit too!
Provided by Born with a whisk
Categories Sauces
Time 7m
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 3
Steps:
- In a pot, mash strawberries. Pour in water. Turn on medium heat.
- Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available) and cinnamon.
- Keep heated for about 3-5 minutes.
- Pour over food and enjoy!
Nutrition Facts : Calories 52, Fat 0.5, Sodium 2.6, Carbohydrate 12.9, Fiber 4.1, Sugar 6.8, Protein 1.1
STRAWBERRY COMPOTE WITH SUGARED DROP SCONES
Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream
Provided by Good Food team
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 12
Steps:
- Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
- To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
- Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
- Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.
Nutrition Facts : Calories 332 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
STRAWBERRY COMPOTE
Use this compote to top our Breton Butter Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Combine berries, Grand Marnier, and zest in a small bowl. Toss; let stand 30 minutes.
- Bring juice to a boil in a small saucepan over medium heat; reduce heat, and simmer until liquid is reduced to 1/4 cup, about 20 minutes. Remove from heat; let cool. Pour over strawberries, and toss to combine.
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