We’ve made this twice already since finding the recipe in a magazine.
Being a breakfast/brunch fanatic, when I saw this compote in a FamilyFun magazine recently, I knew I had to try it. I love compotes of all kinds. We already have a great recipe for a blueberry compote and one for a peach compote, but I’d yet to try a strawberry compote.
It was shown over crepes, which we love, but right away I could picture it over homemade waffles, over pancakes, french toast and even as a topping for our healthy mini cheesecakes.
The first time I made it, it was a hit right away. I served it with the mini cheesecakes as a dessert, but I spotted a cute little girl who shall remain nameless to protect her identity, eating it right out of a bowl with whipped topping, spoon in hand, no cheesecake in sight.
It was that good.
The second time we made it, it was for crepes, which we are actually having for dinner. We put out a variety of fillings and toppings, (remember our crepes buffet from a past post?) and this strawberry compote was a perfect topper and even a perfect filler, for strawberry banana crepes. I had a combination of fresh strawberries and bananas along with the compote in mine.
Heavenly.
So, with many people choosing the brunch option for the upcoming Easter holiday meal, I thought I’d post this recipe today, in case you decide to include it in your menu. The recipe is delicious, fast and easy, a check plus in my book. I keep a variety of frozen fruits on hand so we used a one pound bag of frozen strawberries from Aldi’s for this recipe.
STRAWBERRY COMPOTE *from FamilyFun, February 2013
INGREDIENTS
1 pound fresh or frozen strawberries, quartered plus more for garnish if desired. (I did not quarter them, as they were frozen.)
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
Super-easy directions make this a great recipe for a busy day.
DIRECTIONS
1.) In a medium saucepan, stir the strawberries and sugar together. Let the mixture stand until the fruit’s juices release, about 30 minutes. (If you are using frozen strawberries, heat them with the sugar over medium heat until they’re defrosted, about 2 minutes *mine took longer.*)
2.) In a small bowl, whisk together the cornstarch and lemon juice. Combine them with the strawberry mixture. Simmer the sauce on medium-low until it thickens, about 10 minutes, then set aside.
See what kinds of things you can think of to serve this with!
Again, mine took a little longer to thicken, but here is what it looks like when it’s getting thicker, so cook until it is thickened. You’ll be able to tell.
