Today the recipe I recommend you try is this Leek Compote, a real delight that I assure you will love. It’s a simple preparation that, when presented at the table, will surprise everyone and surely they will ask you for the recipe. You can even think of gifting it for Christmas, it will surely be appreciated. Take a look at the recipes below, maybe you’ll find what you’re looking for.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Leek Compote Ingredients
- 10.5 oz leeks
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 lemon (Only the juice)
- 3.5 tbsp water
Leek Compote Tools
- Pot
- Blender
- Jars
Leek Compote Steps
For this recipe, I used the lighter part of the leeks, as I had used the green part for a soup. Therefore, you can use the whole leek or just the greener part. In the latter option, at the end of cooking, your compote will be much darker. So start by finely chopping the leeks after washing them well.
In a pot, dissolve the sugar in the water then add the leeks and lemon juice. Let it cook on low heat for about an hour.
Stir occasionally to prevent sticking. After an hour, the compote should have a sticky and caramelized consistency. If not, add a tablespoon of water and continue cooking.
Once it reaches the right consistency, you can blend it if desired, but if you chopped the leeks finely at the start, it won’t be necessary. You can store it in jars that have been previously sterilized for at least 15 minutes in boiling water. Just like you do with other fruit jams. Once filled, I placed the jars back in a pot covered with water and boiled them again for 15 minutes.
This compote will keep for up to a year in closed jars. Once opened, consume it within a couple of weeks, storing it in the fridge.
You can serve it with cheese, especially aged ones.
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