The sugar-free strawberry compote is a delicious and healthy strawberry sauce to accompany various desserts such as ice creams, semifreddo mousse, but also to serve with pancakes, porridge, and waffles. It consists of strawberries cooked with a vanilla bean, grated lemon zest, and lemon juice without the need to add sugars. It cooks in a short time, about 10 minutes, and can be stored in the refrigerator for 4-5 days. It can also be frozen in ice trays to form individual portions. Try it with sugar-free whole wheat pancakes.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 9 oz strawberries
- 1 vanilla bean
- 1/2 lemon
Tools
- 1 Knife
- 1 Pan
Steps
Cut the strawberries into pieces after washing and drying them well. Place in a pan with the seeds from the vanilla bean, lemon juice, and zest. Cook the mixture until it is thick, about 10 minutes. It can be blended with an immersion blender to obtain a smooth and velvety sauce. Transfer to glass jars or ice cube trays, and in this case, freeze after it has cooled down.
For all the info on pasteurization and preservation, consult the Guidelines for proper preparation of food preserves in a domestic setting.
Tips
It keeps for 4-5 days in the refrigerator.
It can also be frozen in ice trays to form individual portions.
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