Strawberry Compote
An easy, three-ingredient strawberry compote sweetened with maple syrup - perfect spooned over pancakes, waffles, yogurt, or ice cream.
Servings: 4 people
Calories: 114kcal
Equipment
- small saucepan
- knife
- cutting board
- container for serving or storing
Ingredients
- 1 lb strawberries fresh or frozen (or other berries)
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 1-2 teaspoons fresh lemon juice optional
Instructions
- Hull and slice the strawberries. Frozen berries can be added straight to the pan - no need to thaw them.
- Add the strawberries, maple syrup, and vanilla bean paste to a small saucepan over medium heat.
- Cook, stirring occasionally for 20 minutes or until the berries soften and break down into a syrupy sauce. For a thicker compote, simmer for 25 minutes. Frozen berries may need a few extra minutes.
- Press the berries with the back of a spoon or potato masher for a smoother sauce, or leave the berries chunkier for more texture.
- Remove from the heat - add lemon juice if you are using it. The compote will continue to thicken as it cools. Serve over pancakes, waffles, ice cream or yogurt.
Notes
- The compote will continue to thicken as it cools.
- Any berry works - try blueberries, raspberries, blackberries or a mix,
- To make it without maple syrup, swap in maple sugar or granulated sugar. It will thicken just a bit faster.
- Storage: Cool compote completely then store in an airtight container in the fridge for up to one week, or freeze for up to 3 months. Thaw overnight in the fridge before using.
Nutrition
Calories: 114kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 235mg | Fiber: 2g | Sugar: 22g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 47mg | Iron: 0.5mg