Strawberry compote differs from jams and jellies. Compotes are often served immediately, whereas jams and jellies are preserved for future use. Also, unlike compote, jam and jelly frequently include fewer significant fruit bits and are slightly thicker.
How to make Strawberry Compote
All you need is whole or cut-up strawberries, granulated sugar, lime or lemon juice, and alcohol to make an excellent strawberry compote recipe. Until the sugar is completely dissolved, reduce this liquid on the stovetop for about 10 minutes over low heat. The outcome will be a fruit sauce made of sugar syrup and strawberry pieces. This simple strawberry dish is fantastic for a variety of reasons. Here are a few examples:
It uses ingredients that are all natural
We are usually aware of the origin of every ingredient in the list above! For example, it is possible to harvest strawberries from the garden during strawberry season. Moreover, you can buy lemons from the farmer’s market and get sugar from a grocery shop.
The process is straightforward
It’s one of the simplest dishes you can use as a condiment because it requires three ingredients. Yes, the list only includes strawberries, a lemon, and half a cup of sugar.
A simple recipe
The majority of the measurements in this recipe can be “eyeballed.” If you desire a sweeter strawberry compote, add extra sugar, about 1/4 cup. Again, if you want it with more alcohol, pour in a little lavender rum.
How to make a strawberry compote using the easiest steps?
Here is how to create a homemade compote:
- One lemon
- A half-cup of sugar (8 tablespoons of sugar)
- A pound and a half of strawberries
- Mint (optional)
Step 1: Get Your Fruit Ready
- Cut your strawberries into halves or halves after removing the green portion. You can also cut them in halves if you prefer fruit in larger pieces.
- Cut a lemon into two halves, and set aside
Step 2: Add sugar and lemon juice
- Don’t let any lemon seeds fall into the water.
- In a medium pot, add the strawberry slices. Next, add 1/2 cup of sugar crystals. Next, take lemon halves and squeeze the juice over the strawberries and sugar.
- Use a medium pot since it makes it easier for the extra liquid to dissolve. Instead of evaporating extra juices, if you use a tiny pot, you are practically cooking your fruit.
Step 3: Ten minutes of cooking
- Set the thermostat to medium-high or high heat. If things get too severe, you may need to adjust your stove.
- Stir occasionally while monitoring the situation.
- Once the sugar has dissolved entirely, and the strawberries have reached the proper consistency, repeat this process for 5 to 10 minutes.
How to prepare a fresh strawberry rhubarb compote?
Now that you know the simple strawberry compote recipe, why not elevate it to another level? Moreover, you can do it simply by adding an extra flavor, that of rhubarbs. The fresh flavor of this handmade, simple strawberry rhubarb compote dish is fantastic.
The additional flavors are also extremely simple. The list includes lemon, ginger, and vanilla bean. Therefore, it will appeal to those who enjoy the sweet-tart combination of strawberry and rhubarb.
Before learning the recipe, getting a little trivia about the primary flavor is essential. Rhubarb is a spring vegetable which makes sense given that it is not sweet and resembles celery with a severe sunburn. However, rhubarb often appears in desserts because its tartness blends with sugar and other fruit.
Steps for Making Strawberry Rhubarb Compote
The recipe for this strawberry rhubarb compote is pretty straightforward. The following steps:
- 1 cup of sugar
- 1 pint of quartered and hulled fresh strawberries
- One pound of diced rhubarb (approximately five stalks).
- A 1 1/2-inch piece of freshly grated ginger
- a dash of kosher salt
- Either one teaspoon of pure vanilla extract or 1 1/2 teaspoons of vanilla bean paste
- Juiced lemon, one
- In a medium-sized pot, combine all the ingredients—except the lemon juice—and add just enough water to cover the bottom. (Note: During the initial stages of cooking, the water helps prevent burning.)
- To achieve a low boil, cook while constantly stirring over medium heat, adjusting the heat as needed. About 30 minutes of cooking time is required for the strawberries and rhubarb to break down and thicken into a jam-like consistency.
- Include the lemon juice and blend by stirring before serving, cool to room temperature or chill. The compote will last for at least two weeks in the refrigerator.
This delicious strawberry rhubarb compote dish is simple to prepare and keeps for at least a couple of weeks. Then, lemon, ginger, and vanilla are added for a particular touch. This compote freezes nicely and doesn’t require pectin due to the natural pectin content.
How long does it take the strawberry-rhubarb jam to cook?
Use the “back of the spoon” test to determine when the compote is finished. Put the compote on your stirring spoon and take a sip. Once it’s hot, drag your fingertip or another object along the middle. The compote is thickened if the line holds.
Strawberry rhubarb compote’s shelf life
Because of its strong acid and sugar content, the strawberry rhubarb compote will likely last a bit longer in the refrigerator than two weeks. They serve as organic preservatives. Spread it liberally on top of bread, biscuits, or plain cheesecake.
Can you freeze rhubarb compote?
Yes! This compote of strawberries and rhubarb keeps well. In the morning, stir after defrosting in the refrigerator overnight. However, keeping the compote in separate ice cube trays and freezing is better. Each cube will defrost rapidly and make just the correct amount for one or two servings of toast or biscuits.
How do you bake a delicious strawberry compote cake?
Although several people do not always enjoy eating pound cake, it is one of the best dishes to cook and serve. The simplicity of the recipe is undoubtedly the key reason. Moreover, you will only have to combine a few essential ingredients, mix or whisk them and place them in the oven. It’s also adaptable because it makes a fantastic canvas for layering various toppings, glazes, or ice cream. So, for example, you can try this strawberry compote cake instead of an ordinary one.
Pound cake has always seemed a little monotonous and uninteresting to me. However, anything tastes amazing when topped with a hefty drizzle of salted caramel or a generous dollop of fresh whipped cream. Still, the goal here is to create a deliciously rich pound cake that is not only flavorful but also delicious on its own.
Let’s upgrade the butter before making the cake!
Butter is one of the primary ingredients when you are making cakes. So, of course, this excellent component contributes significantly to the flavor and texture of pound cake. If you’ve ever used brown butter in a dessert, you’ll understand the drill here. It’s a potent little component that can elevate an ordinary cookie or cake to the next level. All the water is cooked out of butter when it is browned. The toasted milk solids give off an irresistible nutty scent and distinct flavor.
Creaming the butter and sugar is an essential step in creating pound cake. However, brown butter is melted, and when you mix it with sugar, they don’t truly cream together. Air bubbles will form when the two are beaten together, but they will disappear shortly. Moreover, you don’t want that batter base in this situation. Therefore, we will cool the brown butter.
Treat it as ordinary butter after cooling it until it solidifies. Then, allow it once more to soften to room temperature. It sounds like a lot of time, but you can refrigerate the brown butter for 45 minutes before removing it to soften for 15 minutes. It takes roughly an hour for the butter to become soft.
- 188g or 1.5 cups of all-purpose flour (spoon & leveled)
- two sticks of unsalted butter, or 1 cup (230g).
- 200g (one cup) of granulated sugar
- four giant, room-temperature eggs
- A half teaspoon of salt
- A half-teaspoon of baking powder
- a teaspoon and a half of pure vanilla extract
- Take the brown butter out of the freezer or fridge, and leave it on the counter for 15 to 30 minutes to gently soften.
- Grease a 9-inch by 5-inch loaf pan and preheat the oven to 350°F (177°C).
- To make the cake, combine the flour, salt, and baking powder in a sizable bowl. Place aside.
- In a large bowl, beat the solid brown butter for about a minute on high-speed using a paddle attachment of a hand-held or stand mixer. Granulated sugar should be added, then creamed for 2 minutes on high speed. If necessary, scrape the bowl’s bottom and sides clean. Add the eggs one at a time while the mixer is on low speed, then add the vanilla essence. Beat until blended at a medium-high speed. If necessary, scrape the bowl’s bottom and sides clean. Add the dry ingredients gradually while the mixer is running on low speed. Just combine everything after beating it. Avoid overmixing.
- Pour the batter into the loaf pan that has been prepared, and bake for 55 to 1 hour and 10 minutes. Due to their density, pound cakes require a long baking time. Keep an eye on yours because baking times can vary. When a toothpick in the center of the cake comes out clean, the cake is ready. Before slicing and serving, let the cake cool fully. Cover and keep the leftover cake at room temperature for up to five days.
Making the compote in between
- To make the strawberry compote, combine the water and cornstarch in a bowl and whisk until the cornstarch is completely dissolved. It should be added to a small saucepan with the remaining compote ingredients and heated over medium heat. Whisk it with a rubber spatula or a wooden spoon as the mixture cooks. As you whisk, smash some of the strawberries. While stirring continuously, please bring it to a simmer and let it cook for 5 minutes. After removing the pan from the heat, let it cool.
- Pour compote that has cooled over pound cake. Compote leftovers can be covered and kept in the fridge for up to two weeks.
You can similarly prepare strawberry compote pancakes. They are easier to make and less time-consuming too. All you have to do is prepare the pancakes, drizzle a generous amount of compote over the top, and enjoy!
Getting some facts clear about your strawberry compote recipe
Here are some common questions, the answers to which may help you in the long run:
Can I substitute or add my ingredients?
Yes! For instance, feel free to add some lemon zest to the lemon juice if you want a tangier dish. Some individuals include maple syrup, simple syrup, orange juice, or orange zest. Others include a dash of salt. However, I believe that using my recipe is the simplest option.
Will Alcohol Work With My Compote?
Yes, without a doubt. You may use only use half a lemon if you’re going to add alcohol. Next, add 1 to 2 teaspoons of the alcohol of your choice at the same time as the lemon juice.
If you don’t want any alcohol to cook off, you can alternatively add the alcohol at the very end. If you add alcohol at the end, ensure the compote is thicker so the alcohol doesn’t thin it out excessively.
How can I keep my compote fresh?
Compote can be kept in the fridge for one to two weeks in an airtight glass container. Use an airtight container or a freezer-safe bag if you plan to store it in the freezer. You can freeze it up for 3-6 months.
Contrary to popular belief, making a delicious dessert may not always be challenging! For example, things become easier when you have a versatile component such as a strawberry compote already sitting in the fridge. Now that you have various ideas, it is time to satisfy your sweet tooth!