Strawberry compote

In my previous post, I mentioned we found the last batch of this summer's locally grown strawberries. Since we still have some left in the fridge, I decided to make good use of them and make compote. (https://steemit.com/steemitsandwichcontest/@steemit-foodie/steemit-sandwich-contest-week-3-fancy-pancake-sandwich-5th-entry).

To me, compote is like the simplified version of jam. But, there is no need to go through the whole process of canning. Instead, you ‘cook’ the fruits on the strove, add some nice flavour and let them cook until they are broken down. This is indeed a great way to use up any older fruits in the kitchen - You know I don't like to waste food!

Really, you could use any fruits you have in the kitchen to make compote. With the addition of heat and a few pantry basic items, you could transform them into thick spreadable compote easily. I have made compote with apple, berries and even eggplant in the past.

For my strawberry compote, I used lime as the acid and honey as the sweetener. The steps are quite simple - Cut the strawberries into small pieces, add lime juice and honey. Toss everything into a saucepan. Heat the mixture on the stove over very low heat. Once the heavenly aroma of the compote starts to fill up your kitchen, give it a stir and check the thickness of the compote.

When the compote is to your desired level of thickness and they look glossy, then the compote is done. They could be kept in the fridge for up to two weeks. Throughout this two weeks, you could spoon them over your ice cream, morning yoghurt, pancakes and more.

So, do you like compote? Or, how do you make good use of leftover fruits?