Ingredients
Equipment
Method
- Rinse the strawberries thoroughly under cold water and hull them using a knife or a strawberry huller. Then, cut the strawberries in halves or quarters, depending on size, and transfer to a cutting board.4 cups fresh strawberries
- Combine the prepared strawberries, maple syrup, lemon juice, and vanilla extract in a medium saucepan. Stir well to evenly distribute the sweetener and flavorings.2 tablespoons maple syrup, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. As the strawberries heat, they will start releasing juices and soften, with visible bubbling around the edges.4 cups fresh strawberries, 2 tablespoons maple syrup, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Reduce the heat to low and continue cooking for 10-15 minutes, stirring occasionally. The mixture will thicken and the strawberries will break down slightly, turning the sauce glossy and vibrant red.
- Remove from heat once the desired thickness is reached and the strawberries are tender. Let cool slightly; the compote will continue to thicken as it cools.
- Transfer the compote to a bowl or jar and serve warm or chilled as a topping for pancakes, oatmeal, or desserts. Garnish with fresh strawberries or mint if desired.
Notes
For a smoother sauce, blend half of the cooked strawberries with an immersion blender before serving.