Description
This easy strawberry compote recipe features vanilla bean specks, offering a vibrant, sweet, and tart homemade topping that’s quicker and richer in flavor than store-bought options, perfect for busy families.
Ingredients
- 2 lbs fresh or frozen strawberries
- 0.5 cup granulated sugar
- 1 pod real vanilla bean
- 1 Tbsp fresh lemon juice
Instructions
- Prep Strawberries: Gently wash and hull 2 lbs (900g) fresh strawberries, then quarter each berry for even cooking and to ensure they break down nicely.
- Combine Ingredients: In a medium 2-quart saucepan, combine the prepped strawberries, 0.5 cup (100g) granulated sugar (or your chosen sweetener), the fragrant seeds scraped from 1 vanilla bean pod, and 1 Tbsp (15ml) fresh lemon juice. Stir gently until all ingredients are well coated and the sugar begins to dissolve slightly.
- Simmer Compote: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until small bubbles form and the fruit releases its juices. Reduce the heat to low and continue to simmer for 10-15 minutes, or until the strawberries have softened and the sauce has thickened slightly to a syrupy consistency. For a chunkier compote, gently crush some of the berries with a potato masher.
Notes
To avoid overcooking, do not let the compote turn into a thick jam; stir gently, especially at the beginning, to maintain some fruit shape. For a low-carb option, use a sugar substitute like erythritol. If using vanilla extract, add 1 teaspoon at the end of cooking. Store leftover compote in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 0.33 cup (approx. 80 g)
- Calories: 115 calories
- Sugar: 26 g
- Sodium: 2 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg