Ingredients:

  • 2 cups fresh strawberries, hulled and quartered (about 300 grams)
  • 1/3 cup granulated sugar (67 grams)
  • 1 tablespoon freshly squeezed lemon juice (15 ml)
  • 1 teaspoon pure vanilla extract (5 ml)
  • Optional: 1 teaspoon cornstarch (3 grams) mixed with 1 tablespoon water (for thickening)

Instructions:

  1. Wash, hull, and quarter the strawberries. Set aside.
  2. Add strawberries, sugar, and lemon juice to the saucepan. Stir gently to coat the fruit evenly.
  3. Place the pan over medium heat and bring the mixture to a gentle simmer. Stir occasionally, gently mashing some strawberries to release juices.
  4. After about 8-10 minutes, the compote should reduce and thicken slightly. If desired, stir in the cornstarch slurry and simmer for another 1-2 minutes until thickened.
  5. Remove from heat and stir in vanilla extract for warmth and depth.
  6. Allow the compote to cool slightly before serving. Serve warm or chilled according to preference.