Strawberry Recipe

Prepare fruit

Rinse the strawberries under cold water, drain, pat dry with a clean towel, hull and quarter them so pieces are roughly uniform in size (about 1/2 to 3/4 inch). Measure 2 1/2 cups of the prepared berries.

Cook

In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Warm over medium heat and stir until the sugar dissolves (about 1–2 minutes). Add the quartered strawberries and 1 tablespoon fresh lemon juice. Bring the mixture to a gentle simmer, stirring occasionally.

Simmer and thicken

Let the strawberries simmer gently for 8–10 minutes, stirring every minute or two. The fruit will release juices and soften; use the back of a wooden spoon to lightly crush some pieces if you want a thicker, chunky-sauce texture. Continue until the compote has thickened and coats the back of a spoon.

Finish

Remove the pan from heat and stir in 1/2 teaspoon vanilla extract and another 1/2 tablespoon lemon juice if desired to brighten flavors. Taste and adjust sweetness with up to 1 tablespoon additional sugar if needed. Let the compote cool for at least 15 minutes; it will thicken further as it cools.

Optional smooth compote

If you prefer a smooth sauce, let the compote cool slightly (5 minutes) then transfer to a blender or use an immersion blender and pulse to desired consistency. Chill before serving if using as a topping for cold desserts.

Spoon warm or cooled compote over 4 servings of yogurt, ice cream, pancakes, waffles or toast. Garnish each serving with a couple of fresh mint leaves and a light dusting of lemon zest if using.

Store any leftover compote in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave before serving.