'Compote' (meaning mixture in French) is a dessert that originated in medieval Europe, in which, chunks of fruits were cooked in sugar syrup. In modern French cuisine, compote might not be a dessert in itself, but, it is often served alongside other dessert items. Compote can be prepared using most types of fruits and can be served hot or cold. Every year during this time of the year, when strawberries are in abundance, I make strawberry compote. This sweet and tangy sauce serves as an excellent topping for crepes, pancakes, waffles, pudding, or ice cream. The sauce is so versatile that you can even spread it on your toast or serve it alongside a slice of pound cake to amp up your simple breakfast.

This is a simple version of the sauce with no flavorings. You can flavor it with vanilla, cinnamon, rosewater, or even liqueur. It can be made very easily, all you need is, plump and ripe good quality strawberries. This is another reason why I only prepare this when strawberries are in season. Traditionally, the texture of the sauce is chunky, but if you don't prefer chunkiness, blend the strawberries before you proceed.

Cuisine: French
Preparation time: 5 mins
Cooking time: 10 mins
Serves: 4
  • 1 lb fresh washed strawberries
  • 1/4 cup orange juice
  • 4 tbsp powdered sugar
  • 1 tbsp lemon juice
  1. Cut the strawberries into chunks.
  2. Mix strawberries and all other ingredients in a saucepan.
  3. Place the saucepan over medium heat, stir occasionally.
  4. Cook until mushy and the sauce reaches a syrupy consistency.
Chef's notes:
  • Flavor as you like, orange zest can be a very good addition.
  • For chunk free sauce, blend the strawberries.


Popular Posts