SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
STRAWBERRY SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
- Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.
STRAWBERRY COMPOTE
This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
- Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g
STRAWBERRY COMPOTE WITH SUGARED DROP SCONES
Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream
Provided by Good Food team
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 12
Steps:
- Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
- To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
- Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
- Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.
Nutrition Facts : Calories 332 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
STRAWBERRY COMPOTE
Use this compote to top our Breton Butter Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Combine berries, Grand Marnier, and zest in a small bowl. Toss; let stand 30 minutes.
- Bring juice to a boil in a small saucepan over medium heat; reduce heat, and simmer until liquid is reduced to 1/4 cup, about 20 minutes. Remove from heat; let cool. Pour over strawberries, and toss to combine.
QUICK FRUIT COMPOTE
our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding
Provided by Good Food team
Categories Condiment
Time 15m
Yield Serves 4 (easily multiplied)
Number Of Ingredients 5
Steps:
- If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
- Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
STRAWBERRY COMPOTE
A great alternative to fattening, sugary syrup for pancakes waffles, even ice cream! You can switch up the fruit too!
Provided by Born with a whisk
Categories Sauces
Time 7m
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 3
Steps:
- In a pot, mash strawberries. Pour in water. Turn on medium heat.
- Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available) and cinnamon.
- Keep heated for about 3-5 minutes.
- Pour over food and enjoy!
Nutrition Facts : Calories 52, Fat 0.5, Sodium 2.6, Carbohydrate 12.9, Fiber 4.1, Sugar 6.8, Protein 1.1
STRAWBERRY COMPOTE
Homemade strawberry compote is the perfect topping for yogurt, ice cream, pancakes and more. It's easy to make and ready in less than 15 minutes!
Provided by Brita Britnell
Categories sauce
Time 15m
Number Of Ingredients 4
Steps:
- Place all of the ingredients in a pot over medium heat and bring to a very gentle simmer.
- Cook for about 8 minutes, stirring frequently until the berries break down a bit and the sauce thickens. I like mine quite thick and chunky but you can lightly mash the strawberries a bit if you want them to be more broken down. Add more sugar as desired and continue to cook long enough for the sugar to dissolve and mix in with the berries (usually about a minute).
- Store in an airtight container in the fridge for up to a couple of weeks. You can also store the compote in the freezer for 6 months.
Nutrition Facts : Calories 74 calories, Sugar 15.8 g, Sodium 1.1 mg, Fat 0.3 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 18.6 g, Fiber 1.9 g, Protein 0.6 g, Cholesterol 0 mg
RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT
Provided by Bon Appétit Test Kitchen
Categories Fruit Breakfast Brunch Dessert Low Fat Quick & Easy Low Cal High Fiber Strawberry Mint Spring Low Cholesterol Rhubarb Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.
QUICK STRAWBERRY COMPOTE
Take toast, yogurt, ice cream, and more to the next level with a homemade strawberry compote that's ready in 15 minutes.
Provided by Molly Watson
Categories Breakfast Brunch Jam / Jelly
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Rinse the strawberries , pat them dry, and then hull the fruit . To do this, insert a knife at an angle under the leaf cap and then twist to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.
- Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
- Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if you think it's too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen fruit, you might need a little more cornstarch. Stir well and remove from heat.
- Let the compote cool off completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 33 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 6 g, Fat 0 g, ServingSize 8 servings (1 pint total), UnsaturatedFat 0 g
HOMEMADE STRAWBERRY SAUCE (TOPPING)
You can use fresh or frozen strawberries in this versatile strawberry topping sauce. This topping is fresh, quick, & easy and gives desserts that little something extra!
Provided by Sally
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.)
- Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
- Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.
- You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
NATURALLY SWEETENED STRAWBERRY RHUBARB COMPOTE
We include only the good stuff in this naturally sweetened strawberry rhubarb compote. The fresh strawberries balance out the sourness of the rhubarb, the orange juice adds a nice zestiness and a touch of honey rounds out the whole flavor profile to give you a sweet, tart experience that pops in your mouth.
Provided by Donna
Categories Snack
Time 15m
Number Of Ingredients 6
Steps:
- In a small saucepan add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer, remove lid and and allow to simmer for 10 minutes. At this point most of the fruit should have broken down, remove from heat.
- Using a potato masher, mash the fruit and make the compote smoother.
- Taste and add more honey if needed.
- Allow to cool for 10 minutes (the compote will thicken as it cools), then transfer the compote to a glass jar with a lid. Cool, uncovered at room temperature until it's no longer hot. Pop on the lid and transfer to the fridge to chill for at least 4 to 6 hours before using. See notes for serving suggestions.
Nutrition Facts : Calories 43 kcal, Carbohydrate 11 g, Sodium 1 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
QUICK STRAWBERRY COMPOTE
Learn the steps for making a fresh fruit compote with this quick strawberry compote recipe! It's delicious on cheesecakes, ice cream, yogurt, waffles and more. This compote recipe makes about 2 cups.
Provided by Harriet
Categories Desserts
Time 15m
Number Of Ingredients 3
Steps:
- Wash and pat dry the strawberries, then use a small sharp knife to remove the leaves.
- Slice large and medium strawberries into halves or quarters and leave the smaller berries whole.
- Place the strawberries into a small pot with orange juice and sugar.
- Cook uncovered over an almost low heat for about 10 minutes, stirring almost constantly as it cooks. Remove from the heat. Let it cool before serving.
- Transfer the compote to a clean jar, seal and keep in the fridge for up to one week.
Nutrition Facts : Calories 34 kcal, ServingSize 1 x 1/4 cup serving, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 7 g
STRAWBERRY SAUCE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h5m
Yield 4-6 Servings
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together the strawberries, sugar, zest and salt to coat well. Cover and allow to rest for 1 hour.
- Add the mixture to a blender and puree until smooth.
FANTASTIC STRAWBERRY COMPOTE
Well, this tops my cheesecake recipe really well, and I didn't see any on 'Zaar that were quite like it, I decided to post it:)
Provided by a la mode
Categories Dessert
Time 15m
Yield 2 Cup(s)
Number Of Ingredients 3
Steps:
- In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries, sugar and liquor.
- Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes.
- Remove from the heat and cool.
- In a food processor, fitted with a metal blade, puree the strawberries until smooth.
- Turn into a mixing bowl, and add the remaining sliced strawberries.
- Mix well.
Nutrition Facts : Calories 558.4, Fat 1.6, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 141.1, Fiber 10.7, Sugar 126, Protein 3.6
STRAWBERRY AND RASPBERRY COMPOTE
Steps:
- Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.
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