strawberry and vanilla compote

strawberry and vanilla compote

I’m so excited about this recipe. Guess why? It’s the easiest compote ever. It will get you breakfast on the table in 10 minutes, no kidding. It’s the perfect thing to whip up for Sunday brunch right before your other half wakes up, and if you have any left overs, you can store it in the fridge for up to one week to enjoy every morning on sliced bread. It’s even better than jam, full of chunky pieces of caramelized strawberries dripping in a thick vanilla sauce. It’s a dream breakfast — it takes only 10 minutes and five ingredients to bring to life. Have I convinced you yet? Wait until your kitchen smells heavenly while you’re cooking it!


There’s a subtle difference between compote and jam, although both are made with fruit. Jams are always sticky whereas compotes are much more syrupy, containing huge chunks of fruit slowly simmered in a sauce (which, I have to mention, is made with a significantly less amount of sugar). Jams are great to spread over toast, but nothing beats a sweet compote to top your favorite weekend waffles. You can pretty much use any fruit to make compote, my two favorite combinations being banana and cinnamon or strawberry and vanilla.

strawberry and vanilla compote

To make this version, simply melt some butter in a small saucepan over medium heat and fry strawberry slices in it until they begin to release their juices. Add some brown sugar and continuously stir so that the strawberries begin to caramelize. Once the strawberries fully release their juices, add some cornstarch and stir constantly until the syrup thickens. Serve warm or at room temperature with your favorite weekend breakfast!

strawberry and vanilla compote |

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strawberry and vanilla compote
Prep time
Cook time
Total time
Recipe type: Sauce/Spread
Cuisine: American
Serves: Around 1 jar
  • 1 tablespoon butter
  • 2 cups (240g) sliced strawberries
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon cornstarch
  1. Melt the butter in a small saucepan over medium heat. Add the strawberries and fry for 3 minutes until they begin releasing their juices. Add the brown sugar and vanilla extract and mix to combine. Cook for 5 more minutes. The strawberries should have released a lot of liquid by now.
  2. Add the cornstarch and mix. Bring to a boil, reduce heat to low, and let simmer for 1 more minute while constantly stirring until the sauce thickens a bit.
TIPS: This compote is great over French toast, pancakes, crepes or even sliced bread.
STORING: Store in the fridge in a tightly sealed jar for up to one week


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