Strawberry Ginger Compote Food

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EASY FRUIT COMPOTE



Easy Fruit Compote image

Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.

Provided by Cookie and Kate

Categories     Dessert

Time 15m

Number Of Ingredients 4

1 pound (16 ounces) fresh or frozen fruit (for the photos, I used fresh strawberries, peaches, and frozen blueberries)
2 tablespoons honey or maple syrup
Dash of salt
See optional flavoring ideas given above recipe

Steps:

  • To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
  • In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
  • Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
  • Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
  • Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg

STRAWBERRY COMPOTE (3 INGREDIENTS!)



Strawberry Compote (3 Ingredients!) image

This fresh strawberry compote is bright and fruity, with big chunks of fresh strawberries and just the right amount of sweetness. Use it on anything from cheesecake to ice cream!

Provided by Erin Collins

Categories     Dessert

Time 20m

Number Of Ingredients 3

1 pound fresh strawberries (hulled and halved)
2 tablespoons granulated sugar (or to taste)
1 tablespoon lemon juice (optional for tartness)

Steps:

  • Place the strawberries, sugar (and lemon juice if using) in a medium sized saucepan set over medium heat.
  • Stir the strawberries to coat them in sugar and gently mash the strawberries, just until they begin to release a bit of liquid.
  • Bring the mixture to a simmer and cook the berries for 8-10 minutes, stirring often, or until the compote is your desired thickness.
  • Allow the compote to cool completely before transferring it to an airtight container.

Nutrition Facts : Calories 46 kcal, Carbohydrate 12 g, Fat 1 g, Sodium 1 mg, Sugar 12 g, ServingSize 1 serving

STRAWBERRY GINGER SMOOTHIE



Strawberry Ginger Smoothie image

Sweet strawberries and zippy ginger are the perfect pair in this refreshing, satisfying smoothie.

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 6

1 cup fresh or frozen strawberries
1 small frozen banana
1 cup almond milk
2 teaspoons honey
1 tablespoon fresh minced ginger
1 tablespoon chia seeds (optional)

Steps:

  • Add all ingredients to a blender and puree until smooth. Serve.

STRAWBERRY COMPOTE



Strawberry Compote image

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

4 cups strawberries, chopped
½ cup white sugar
2 teaspoons balsamic vinegar
⅛ teaspoon salt

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

QUICK STRAWBERRY COMPOTE



Quick Strawberry Compote image

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

1 pound strawberries
2 tablespoons sugar
3 tablespoons orange juice or water
Optional: cornstarch (as needed)

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

STRAWBERRY COMPOTE WITH SUGARED DROP SCONES



Strawberry compote with sugared drop scones image

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

500g ripe strawberry , hulled
4 tbsp caster sugar
2 tbsp lemon juice
few drops balsamic vinegar (optional)
25g unsalted butter
140g self-raising flour
pinch of fine salt
1 tbsp white caster sugar , plus extra for tossing
1 large egg
1 tsp vanilla extract
150ml semi-skimmed milk
vanilla ice cream , to serve

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



Strawberry Compote image

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

1 cup strawberry, diced
1 teaspoon cinnamon
2 tablespoons water

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

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