Strawberry Compote: A Delicate Dessert Preserving the Fruit’s Natural Flavor
Strawberry Compote vs. Strawberry Jam: What’s the Difference?
Compote, a quintessential French dessert, is made by simmering fruits in sugar. Unlike typical jam, it has a thinner consistency and retains chunks of fruit, offering a fresh, textural experience. It uses less sugar than jam and sometimes includes water or other liquids to enhance flavor. While the process is similar to making jam, the key is to preserve the fruit’s shape and texture. This recipe guides you to create a sophisticated strawberry compote at home, perfect for elevating your desserts.
Ingredients- 1 kg fresh strawberries
- 300g organic sugar (adjust to taste)
- 200g Jeju lemon preserve (including the fruit pieces)
- 1 packet unsweetened apple juice (approx. 100ml)
Cooking Instructions
Step 1
Gently wash the fresh strawberries under running water. It’s best to remove the stems after washing to minimize nutrient loss.
Step 2
Once washed, remove the stems from the strawberries. If the berries are large, cut them into 2-3 pieces. For compote, maintaining the fruit’s shape is crucial, so using smaller, aesthetically pleasing strawberries will result in a more beautiful final product.
Step 3
Add the organic sugar and Jeju lemon preserve to the prepared strawberries. A characteristic of compote is using less sugar than jam, and the amount can be adjusted to your preference. While lemon juice is commonly used, this recipe incorporates the lemon preserve (with its fruit pieces) generously to help sterilize the jars and add extra flavor.
Step 4
Mix the sugar and lemon preserve thoroughly with the strawberries. Pour in the unsweetened apple juice. Instead of water, using apple juice adds a deeper, richer fruit flavor to the compote. Let the mixture sit at room temperature for about 30 minutes, or until the sugar has completely dissolved.
Step 5
Transfer the strawberries, which have been macerating in sugar overnight, to a pot. Begin cooking over medium heat. Skim off any foam that rises to the surface during cooking. If you find discarding the foam wasteful, you can collect it in a separate clean bowl and later add back the settled clear syrup.
Step 6
To preserve the shape and texture of the strawberries, carefully scoop out the fruit pieces once the mixture starts to simmer and set them aside in a separate bowl. This step is optional; if you prefer, you can continue to cook the strawberries directly in the syrup without removing them. Separating the fruit allows for maximum preservation of its form and bite.
Step 7
Leave only the syrup in the pot. Reduce the heat to medium-low and let the syrup simmer until it thickens slightly, about 15 to 30 minutes. The syrup should remain thinner than jam.
Step 8
Return the reserved strawberry pieces to the thickened syrup. Cook for just another minute or so, allowing them to heat through. This gentle reheating ensures the fruit pieces remain intact while infusing with the syrup and releasing a delicate strawberry aroma.
Step 9
Pour the hot strawberry compote into sterilized glass jars while it’s still hot. Seal the jars tightly, let them cool completely, and then refrigerate. Since compote has less sugar than jam, its shelf life is shorter; therefore, it must be refrigerated and consumed relatively quickly.
Step 10
Generously spread the delicious strawberry compote onto freshly toasted bread.
Step 11
Finally, sprinkle some crunchy mixed nuts over the top. This completes your flavorful strawberry compote open-faced sandwich, offering a delightful mix of tastes and textures. It’s a wonderful option for snacks or a brunch treat.
