This strawberry compote is a naturally sweet and versatile topping that celebrates the fresh, vibrant flavours of strawberries. I like how this recipe swaps refined sugar for honey, creating a healthier, all-natural delight that perfectly balances sweetness and tartness.

Whether it is served over yogurt, pancakes or cakes, you can drizzle this honey-sweetened compote to add a touch of summer while retaining the wholesome goodness of the fresh fruit. 

Feel free to use other berries/ fruits and tweak this recipe to your liking!

Makes 150g

1. Cook

In a medium saucepan, mix all the ingredients together. Stir over medium heat for 5-7 minutes, until the strawberries start to break down and release their juices.

If using frozen strawberries (like me), this process will take another 10 minutes more.

Tips: Don't stop stirring, else it may burn!

2. Thicken

Lower the heat. Continue to cook for another 15 minutes until the compote is reduced to about half - or reaches your desired thickness.

For a smoother consistency, you can mash the strawberries with a fork.

3. Cool

Remove from heat and cool at room temperature. The compote will thicken as it cools.

Serve the strawberry compote over cakes, pancakes, waffles, yogurt, ice cream or even as a jam. Enjoy!

To store, keep the compote in an airtight container and refrigerate for up to a week!

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