Ingredients
1 lb. strawberries, hulled and roughly chopped
3 tbsp. granulated sugar
1 tbsp. balsamic vinegar
2 tsp. water
1/4 tsp. cornstarch, optional
Preparation
Step 1In a medium saucepan, toss together strawberries, sugar, and vinegar. Turn the heat to medium and cook, stirring occasionally. (After 2 to 3 minutes the strawberries will have softened and leached much of their juices.)Step 2Using a wooden spoon or potato masher, roughly mash the strawberries until the strawberries are broken into chunks. (For a thicker compote, in a small bowl combine the water and cornstarch into a slurry then add to the strawberry mixture. For a looser compote add just the water.)Step 3Reduce the heat to medium low and allow the mixture to reduce until syrupy and the mixture has reached your desired consistency, 5 to 10 minutes.Step 4Take off the heat and cool. Either serve warm or transfer to an airtight container and store in the fridge for up to 2 weeks.
It’s dizzying, we know. The easiest way to think about a compote is that it is cooked pieces of fruit like preserves, but unlike preserves, compotes are typically meant to be eaten immediately (although it can be stored in the fridge), often warm as part of a dessert. This strawberry compote is super simple to make and utilizes ingredients you probably have in your kitchen. A bit of a (good) warning: This compote is not overly sweet. We love using this as a topping on ice cream or pound cake. If you have a sweet tooth, you can simply add 1 or 2 more tablespoons of sugar. Most compote recipes call for additional acid to brighten the fruit mixture, and often that acid comes in the form of citrus. We opted for balsamic vinegar because there is something so alluring about that slightly syrupy, almost caramelized acidity of balsamic that pairs so nicely with strawberries. But you can use any other acid here, from lemon juice to champagne vinegar. Tried this recipe? Let us know how it came out in the comments below!
