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Strawberry Compote

5 from 3 votes
Course: Dessert, Sweets, Sweets and Desserts
Cuisine: American, French
Keyword: dessert topping, jam, pavlova topping, strawberry, strawberry jam, strawberry topping, topping
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 cups
Author: Olive
I made this strawberry compote using frozen strawberries (get the organic one if you can find it) and sugar substitute, erythritol.
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Ingredients (click ingredient to buy it)


  • Cut strawberries in half and put in a saucepan.
  • Add erythritol or sugar, toss to mix then cook over medium heat, the juices will start to ooze out of the strawberries, bring to a boil then lower the heat to let the mixture simmer.
  • About 15 minutes or so, when strawberries are soft, take them out of the saucepan.
  • Then turn the heat/ fire to medium high and let the liquid boil until it is greatly reduced and becomes thick like a syrup.
  • Put the cooked strawberries back in the saucepan, cook a couple minutes more then turn off heat.
  • Add lemon juice and picnh of salt.
  • Stir and let cool before transfering to a container.
  • This should keep for more than a week in the fridge.
  • Use it as toppings or filling for cakes, ice cream or over your toast.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!