This easy strawberry compote recipe is ready in just 30 minutes. It has no sugar, just a touch of honey. It’s amazing over thick Greek yogurt!
My late grandpa Jacob used to make an amazing strawberry compote, slow cooking strawberries and sugar over low heat. He used to serve his strawberry compote cold, and it was so very good!
I don’t have grandpa’s recipe, so I came up with my own version. Like all my recipes, I attempt to keep things as healthy as possible, so I use just a touch of honey instead of sugar.
Since I lack the patience for making elaborate recipes, I also made sure this compote would be ready fast – it’s done in just 30 minutes.
My favorite way to eat this strawberry compote is to spoon it warm over cold, creamy plain Greek yogurt. The contrast of flavors and textures is amazing. It’s also very good on top of this simple ricotta dessert.
You can also use it as a topping for ice cream, pancakes, waffles, or – after cooling it – as a topping for cheesecake. It will probably be wonderful as a topping for ricotta cheesecake.
Obviously, you can serve it just as grandpa used to serve it, in pretty dessert bowls, and enjoy it on its own.
I’ve always made this recipe with fresh strawberries, so I don’t know how good it would be with frozen, but I suspect that fresh is the way to go.
- 8 oz fresh strawberries, tops removed, halved
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Place the strawberries, honey, lemon juice and vanilla in a small saucepan.
- Bring to a simmer over medium heat.
- Reduce heat to medium-low. Cook, stirring often, for 10 minutes, until strawberries are very soft.
- Cool the strawberry compote for 10 minutes, then spoon over Greek yogurt and serve.