I love making my own compotes. As in this strawberry compote, I can control and explore flavors. I can make it with fresh ingredients. I can make it chunky. If you love a strawberry preserve, this easy to make compote is several steps up the flavor chart.
Add the compote to ice cream concoctions, a cake, a pie or tart or even a bagel and cream cheese—whatever your heart desires! Serve hot, room temperature or cold.
Yields 1 cup
Prep time: 10-15 minutes, Cook time: 18 minutes
1/3 cup water
1/2 cup sugar
9 ounces fresh strawberries, sliced in quarters. Reserve 3 ounces, chopped.
2 Tablespoon orange juice, without pulp
2 fresh lemon peel, about 1” x 2”
2-3 Tablespoon Cointreau liqueur
Using a non-reactive heavy saucepan, combine first ingredients (except the 3 ounces of reserved chopped strawberry).
Over high heat, bring mixture to a boil and stir continuously.
As strawberries become soft, break up and mash them with a wooden spoon, about 3 minutes.
Lower the heat to medium and simmer for about 15-18 minutes until desired thickness, all while continue to stir and mash strawberries.
Fold in the 3 ounces of reserved chopped strawberries. Turn off heat and stir in Cointreau.
Immediately pour the compote into a bowl or a sterilized canning jar.
Refrigerate any unused strawberry compote. Flavors should last 1-2 weeks. The liquour can be eliminated but feel free to explore other liqueur flavors, such as a Chambord (a raspberry liqueur) and even a brandy.