Strawberry & Vanilla Compote
This strawberry & vanilla compote is quick & easy to make & goes great with homemade cheesecake, tarts, waffles & ice creams.
Servings: 8 Portions
Equipment
- Medium Saucepan
- Juicer
Ingredients
- 400 g Frozen Strawberries
- 75 g Caster Sugar
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Paste
- A Pinch Of Sea Salt
- 10 g Unsalted Butter
Instructions
- Place the frozen strawberries, sugar, lemon juice, vanilla & salt into a medium saucepan then set over a low heat. Cover the pan with a lid then cook gently until the fruit has defrosted, stirring occasionally. This will take around 5 minutes.
- Next, take the lid off the pan then turn the heat up to medium.
- Bring the compote up to a simmer then cook until the sauce has thickened & the fruit has started to break down. This will take another 5 minutes. Make sure to stir the fruit regularly to stop it catching on the pan.If you like smaller pieces of fruit in your compote, break the strawberries up with the back of a spatula as they soften.
- Take the pan off the heat then stir in the butter.
- Transfer the compote to a container, leave to cool then refrigerate until needed.
Notes
1. To Cook On An Aga - Use the simmering plate to defrost the strawberries then take the lid off the pan & move over to the boiling plate, to thicken.
2. Strawberries - This compote recipe works great with frozen strawberries so can be made all year round. To make with fresh strawberries, cut the fruit in half/quarters then cook over a low heat (without a lid) until the sugar dissolves then turn the heat up to medium & bring to a simmer, to thicken.
3. Storage - Compote should be kept in an airtight container, in the fridge & is best eaten within 3 days.