Strawberry Compote Sauce
A simple and delightful strawberry compote sauce perfect for drizzling over pancakes, mixing into yogurt, or topping cakes. Made with fresh strawberries, sugar, lemon juice, and vanilla, this sauce captures the essence of summer.
Ingrédients
Main Ingredients
- 2 cups fresh strawberries, hulled and sliced These are the stars of the show!
- 1/2 cup granulated sugar This helps to enhance the sweetness of the strawberries.
- 1 tablespoon lemon juice Adds a lovely zing that balances the sweetness.
- 1 teaspoon vanilla extract Infuses the sauce with warmth and richness.
Instructions
Preparation
- Start by washing your strawberries thoroughly and ensure they are hulled and sliced for even cooking.
Cooking
- In a medium-sized saucepan, combine the sliced strawberries and granulated sugar over medium heat. Stir gently to coat the berries with the sugar.
- Cook for about 5 minutes, stirring occasionally to prevent any sticking or burning on the bottom of the pan.
- Once the strawberries have softened, add the lemon juice and vanilla extract and stir to combine.
- Reduce the heat to low, letting the mixture simmer for about 10 minutes while stirring occasionally to allow the sauce to thicken slightly.
- Check the sauce's thickness. For a chunkier texture, stop here; for a smoother sauce, gently mash the strawberries with a fork or potato masher.
Finalizing
- Remove from heat and let the strawberry compote cool in the pan for a few minutes before transferring it to a bowl.
- Allow to cool completely at room temperature, then taste and adjust the sweetness if necessary.
- Your Strawberry Compote Sauce is now ready to serve!
Notes
Store in an airtight container in the fridge for up to one week. For longer storage, freeze for up to six months. Thaw overnight in the fridge when ready to use.