Strawberry-Banana Compote Recipe (2024)

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Cooking Notes

Charles Michener

Cooked as recommended for 15-20 minutes on medium-high heat, this sugary compote will scorch long before it's ready. A quarter cup of bourbon is great, but won't be enough liquid. Keep the heat low, add water if necessary, stir often, and don't walk away from the stove.

Robert W Easton

There's no bourbon where I live, so I'm using golden rum. (I am in the western hemisphere, but a rum-centric culture)

Mary

I used frozen strawberries as it's the middle of winter; this allowed for enough liquid. So easy, so tasty!

Anayansi

I used blackberries instead of strawberries and it came out delicious!!

Mrs. Hellcat

Substitute rum for bourbon. Made a perfect compote for crepes!

M.M.

This was tasty but got dry and mushy fairly quickly. Maybe the strawberries were not juicy enough, but I'm wondering if others found the same and if anyone has a fix. Thanks!

Rad Rad

Made this using sour mash whiskey, because that was what I had on hand, and a splash of vanilla. I also added a spoonful of strawberry rhubarb jam for colour.It was delicious, but it took a long time to cook off the moisture after the addition of the alcohol.

Bart Cheever

Don't sleep on this one. The effort to reward ratio is fantastic!

Peanut

There are clearly almonds in the picture! So we added some sliced almonds, toasted, and they were tasty! Used frozen strawberries which worked well just not as colorful, cut in half. Next time I would make enough French toast mix for 6 slices of bread and use this recipe over those, enough for 3 people.

JohnA

perhaps too much butter. The Bourbon was a good add

Jennie

Honestly I found this a little bit disgusting--the bananas became brown, mushy, and unpleasant, and I didn't like the soft, hot strawberries, which seemed to go against nature somewhat. I subbed Grand Mariner for the bourbon which should have made it more delicious but in fact only made it more expensive.

Deedub

Could you make this successfully with brown butter? Would that mean browning the butter before adding the fruit & sugar or could some of the browning be after? Alternatively, how about adding the sugar right away an carmelizing it?

Julie M

This is easy, elegant and delicious — the aroma of it as it was cooking alone! ... I added it to my steel cut oatmeal for a slightly extravagant morning treat. Saving the rest to dress up vanilla ice cream

Beth

Used salty caramel whisky as I had no bourbon. Looks nothing like the photo, but it’s delicious in yogurt.

Rad Rad

Made this using sour mash whiskey, because that was what I had on hand, and a splash of vanilla. I also added a spoonful of strawberry rhubarb jam for colour.It was delicious, but it took a long time to cook off the moisture after the addition of the alcohol.

Mrs. Hellcat

Substitute rum for bourbon. Made a perfect compote for crepes!

dpk

Why organic bananas and any [unspecified] strawberries?

Naomi

I do not generally buy organic food, but my husband and I agree that organic bananas taste better. We can't taste a difference between organic vs. conventional strawberries. But I can't say for sure that that's why the recipe is written this way.

Mary

I used frozen strawberries as it's the middle of winter; this allowed for enough liquid. So easy, so tasty!

Charles Michener

Cooked as recommended for 15-20 minutes on medium-high heat, this sugary compote will scorch long before it's ready. A quarter cup of bourbon is great, but won't be enough liquid. Keep the heat low, add water if necessary, stir often, and don't walk away from the stove.

Anayansi

I used blackberries instead of strawberries and it came out delicious!!

M.M.

This was tasty but got dry and mushy fairly quickly. Maybe the strawberries were not juicy enough, but I'm wondering if others found the same and if anyone has a fix. Thanks!

Robert W Easton

There's no bourbon where I live, so I'm using golden rum. (I am in the western hemisphere, but a rum-centric culture)

Joseph

And?!? What was the result?

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Strawberry-Banana Compote Recipe (2024)

FAQs

What is strawberry compote made of? ›

Strawberry compote is really easy to make. All you need are a few bright spring berries, a bit of sugar, and a splash of water or juice. In about 10 minutes of cooking time, you'll have a deliciously sweet and tangy bread topper.

How to thicken compote? ›

If you would like your compote to be thicker , you can add a thickening agent such as cornstarch (make sure to mix it well in water before adding to the compote) or pectin. Simply simmering the fruit for longer with sugar also helps to boil off the extra juice.

How long does homemade fruit compote last? ›

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

What's the difference between jam and compote? ›

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water.

What's the difference between compote and puree? ›

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Can I use flour instead of cornstarch in compote? ›

Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.

What does compote mean in Spanish? ›

com·​pote ˈkäm-ˌpōt. 1. : a dessert of fruit cooked in syrup. 2. : a bowl of glass, porcelain, or metal usually with a base and stem from which compotes, fruits, nuts, or sweets are served.

How to thicken fruit compote without cornstarch? ›

The best way is to boil the sauce down until it's as thick as you want it, but it takes a lot of fruit to do it that way. There are other thickeners: tapioca starch, potato starch, agar, various kinds of grain and bean flour, pectin.

What to eat compote with? ›

The Strawberry Compote That Takes You From Breakfast to Dessert
  1. Spread it on toast. ...
  2. Make frozen yogurt pops. ...
  3. Add it to a smoothie. ...
  4. Serve it over pound cake. ...
  5. Pair it with pancakes ore waffles. ...
  6. Turn it into a crisp. ...
  7. Layer it with yogurt and granola. ...
  8. Turn it into turnovers.
Jun 29, 2018

Should compote be served warm or cold? ›

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

Can you eat compote on its own? ›

This tasty compote is a delicious dish that uses fruit that is fresh, frozen, dried and canned. It's great on its own and can also be enjoyed with porridge, pancakes or yoghurt.

Does putting fresh fruit in mason jars make it last longer? ›

Usually, when you wash and cut your produce, their shelf life is limited to a couple of days. But, when I put them in mason jars after prepping them, they last a week to a week and a half. Because mason jars are air tight, they keep the produce from spoiling as quickly.

What is the difference between coulis and compote? ›

Compote: Fresh or dried fruits that have been slowly cooked in a sugar syrup. Confit: To cook in fat at a low temperature (under 200 degrees F). Coulis: A pureed and strained fruit sauce. Crème Anglaise: A custard made of egg yolks and cream that is cooked on the stove-top.

Will my compote thicken as it cools? ›

The compote will thicken a bit more as it cools. The lemon peel is optional, but recommended. (1) the pectin in the peel will act as a natural thickener; and (2) it will impart a subtle lemon flavor that gives the compote so much more depth.

What's the difference between applesauce and compote? ›

Apple compote vs.

In applesauce, water is often added when cooking down the apples, which are later pureed for a smooth texture. It is also common to make unsweetened applesauce, although you can definitely add sugar to it based on your personal preference. In apple compote, however, water is not added to the apples.

How would you describe compote? ›

Compote or compôte (French for stewed fruit) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices.

What is a compote vs sauce? ›

The Culinary Institute of America considers compote to be one of two types of fruit sauce: there's coulis, made with smooth, pureed fruit and then there's compote, which is a chunky mixture.

What is compote style? ›

Compote is a style of floral design that allows for a loose and asymmetrical gathering of fresh flowers, which results in a whimsical and romantic feel that is perfect for decorating a wedding or any special occasion.

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