A compote is a chunky fruit sauce that has been just lightly cooked to maintain most of the whole fruit pieces. In this recipe I used a pint of beautifully fresh strawberries that are first rinsed, tops removed, then cut into quarters. Cook one cup with a bit of sugar and lemon juice, then add another cup of strawberries at the end. Done!
- 1-pint fresh strawberries, divided
- 2 tablespoons granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- Rinse and dry the strawberries, remove the tops, and cut each berry into quarters. If berries are extra-large cut into 6 or 8 pieces. Reserve 1 cup of the cut berries. Tip: This is the type of recipe where measurements do not need to be exact. You need at least 2 cups total of cut-up berries to complete this recipe. However, if you have berries left over you can set aside just to eat, or simply add the extra to the compote mixture along with the 1 cup of reserved berries. Extra berries in the compote will make it extra fruity and delicious.
- In a medium-sized heavy-bottomed pan combine 1 cup cut strawberry pieces, sugar, and lemon juice. Turn heat to low, stir mixture with a rubber spatula and bring to a simmer. Cook, stirring occasionally, for 5 minutes. The berries should be partially cooked down and the mixture syrupy.
- Stir in reserved 1 cup cut berries (plus any extra berries if desired.) Remove the pan from the heat.
- Pour mixture from the hot pan into a bowl to quickly help stop the cooking. Let compote cool to room temperature before serving. Or once at room temperature, cover and refrigerate before using. Refrigerate leftovers.