Lemon Strawberry Compote is easy to make, bright, tangy, sweet and SO DELICIOUS! We used to drown our pancakes in maple syrup. Also delicious, I must admit. Until the day we ran out of syrup – the horror! There’s nothing like 3 little kids staring at un-topped pancakes on a Saturday morning to motivate a little improvisation.
“Compote” sounded a little fancy to me… maybe that’s why I never attempted one for so long? Or maybe we were just so stuck in our maple syrup routine that there was never a need to mix it up. I’ve made pancakes in every flavor imaginable, so without the syrup, it was time to up our topping game.
It’s winter for us right now, and we’re currently in the coldest weeks of winter at a numbingly cold -32 degrees Celsius. It’s the kind of cold where we have to plug our cars in for a few hours before we drive them because if they’re parked outside they might not start. Leaving the house isn’t a fun thing at this temperature, so we keep a well-stocked freezer of berries all winter long. And that’s lucky for us because compotes work perfectly with frozen berries.
Honestly, when we first made this compote, I was planning on blueberry and lemon. We had our Vegan Lemon Spelt Flour pancakes on the griddle, and I was going to whip up a compote to take the place of the empty maple syrup jar. But we were out of blueberries in the freezer, and it was too cold to go to the garage freezer. So the frozen strawberries were a last-minute stand-in, that ended up being perfect! They went perfectly with the lemon zest and their hint of sweetness was fresh without being overpowering.
How do you make a compote?
It’s really easy and takes 5-10 minutes depending on the heat of your pan. You want it to slowly reduce to thicken, without burning or sticking to the bottom of the pan. So stir, stir, stir!
- In a non stick pan over medium low heat, combine all ingredients and stir.
- Continue cooking over low to medium low heat for 5-10 minutes, or until the sauce thickens – stirring frequently.
- As soon as your compote thickens to your desired consistency, remove it from the heat and transfer it to a bowl for serving. Use it on your favorite breakfast or brunch carbs and enjoy!
Breakfast carbs that go amazing with Lemon Strawberry Compote
- Vegan Aquafaba Waffles
- Lemon Spelt Flour Pancakes
- Toasted Coconut Pancakes
- 4 Ingredient Simple Vegan Crepes
Lemon Strawberry Compote
Ingredients
- 3 cups Frozen or fresh strawberries
- ¼ cup Organic cane sugar
- 1 Lemon, juiced and zested
Instructions
- In a non stick pan over medium low heat, combine all ingredients and stir.
- Continue cooking over low to medium low heat for 5-10 minutes, or until the sauce thickens – stirring frequently.
- As soon as your compote thickens to your desired consistency, remove it from the heat and transfer it to a bowl for serving. Use it on your favorite breakfast or brunch carbs and enjoy!
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