Strawberry Compote
Crafted with fresh or frozen strawberries, a hint of lemon juice, a sprinkle of sugar, and a cornstarch slurry for the perfect consistency. This versatile compote is the ideal topping for a range of desserts
Ingredients
- 300g or (2 cups ) frozen or fresh strawberries (fresh squeezed)
- 7g (1/2 tbsp ) lemon juice
- 36g (3 tbsp ) granulated sugar
- Slurry mix 1 tsp cornstarch and 2 tsp of room temp water
Instructions
- Begin by simmering the strawberries, lemon juice, and granulated sugar over medium heat for approximately 30 minutes. Be sure to stir occasionally to prevent the mixture from burning at the bottom. As the strawberries cook, they'll release their juices, which will gradually reduce over time.Once you've turned off the heat, slowly add the slurry while continuously stirring the mixture. This will cause it to thicken up nicely. Allow the compote to cool to room temperature before transferring it to an airtight jar or container.Keep the compote refrigerated until you're ready to use it. This strawberry compote will stay fresh in the fridge for up to 2 weeks.Now you've created a delightful strawberry compote that can be used in a variety of desserts! It's excellent with cheesecake, panna cotta, and my personal favorite, Charlotte Cake.
Notes
Chef's Tip: Keep the compote refrigerated until you're ready to use it. This strawberry compote will stay fresh in the fridge for up to 2 weeks.