strawberry and vanilla compote
There’s a subtle difference between compote and jam, although both are made with fruit. Jams are always sticky whereas compotes are much more syrupy, containing huge chunks of fruit slowly simmered in a sauce (which, I have to mention, is made with a significantly less amount of sugar). Jams are great to spread over toast, but nothing beats a sweet compote to top your favorite weekend waffles. You can pretty much use any fruit to make compote, my two favorite combinations being banana and cinnamon or strawberry and vanilla.
To make this version, simply melt some butter in a small saucepan over medium heat and fry strawberry slices in it until they begin to release their juices. Add some brown sugar and continuously stir so that the strawberries begin to caramelize. Once the strawberries fully release their juices, add some cornstarch and stir constantly until the syrup thickens. Serve warm or at room temperature with your favorite weekend breakfast!
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- 1 tablespoon butter
- 2 cups (240g) sliced strawberries
- 1 ½ tablespoons brown sugar
- ½ teaspoon vanilla extract
- 1 teaspoon cornstarch
- Melt the butter in a small saucepan over medium heat. Add the strawberries and fry for 3 minutes until they begin releasing their juices. Add the brown sugar and vanilla extract and mix to combine. Cook for 5 more minutes. The strawberries should have released a lot of liquid by now.
- Add the cornstarch and mix. Bring to a boil, reduce heat to low, and let simmer for 1 more minute while constantly stirring until the sauce thickens a bit.
STORING: Store in the fridge in a tightly sealed jar for up to one week