3-Ingredient Strawberry Compote Recipe

I’ve a very, actually dangerous procuring downside—on the farmers market. I can’t appear to cease myself from shopping for extra fruit than I can fairly eat. When all my favourite summer season fruits come into season—strawberries, cherries, peaches, simply to call a number of—I discover myself filling my basket and the trunk of my automobile with extra produce than my household can deal with. I motive with myself: The season is so quick, so fleeting! What higher method to make the most of it than to eat as a lot of it as attainable?

Alas, my eyes are at all times larger than my abdomen. Earlier than I do know it, my strawberries begin to look somewhat unhappy and I’ve to provide you with a game-plan. Although the berries might not look their freshest, they’re nonetheless glorious cooked, and I profit from the fruit by turning them right into a saucy compote. I fill my freezer with jars upon jars of compote like a bear making ready for hibernation, understanding it’ll see me by way of the remainder of the yr and brighten up the darkish, chilly days of winter. 

I’ll swirl the compote into my yogurt, high my oatmeal with it, and layer it into desserts. As Daniel wrote in his recipe for strawberry-rhubarb compote, it’s simply candy sufficient to finish your meal with, however not so cloying that you just wouldn’t need to have it for breakfast. You possibly can simply alter the compote’s sweetness to style; season it with extra lemon juice for a tangier sauce and reduce the sugar for those who’d choose. And if it isn’t strawberry season however you continue to really feel like making this compote, don’t be afraid to succeed in for frozen strawberries. They’re usually frozen at peak ripeness, making them an possibility that’s simply as—and presumably much more—scrumptious than contemporary.