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+ servings
fruit compote in a glass bowl with silver spoon and fresh strawberries on the side

Fruit Compote

A simple technique - similar to jam-making but quicker and less sugar - the idea is to have nice chunks of fruit remain and to preserve the flavor of the fruit, in this case strawberries and blueberries.
Course Breakfast
Cuisine American
Keyword breakfast, fruit, pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 45 kcal
Author Beth Lee


  • 1 pint strawberries cleaned and quartered
  • 1 cup blueberries washed
  • 2 tablespoons sugar could also use honey, maple syrup, agave nectar, etc
  • zest of 1/2 of a medium lemon
  • 1 tablespoon juice from the lemon
  • 1 tsp vanilla
  • 1 tsp maple syrup


  1. Combine all the ingredients in a medium size saucepan and bring to a boil on medium heat. This should take about 5 minutes.
  2. Turn down to medium low and let slowly simmer/boil for about 10 more minutes until the fruit is starting to break down but is still whole.
  3. Take off heat and let it cool down a bit before using. It will thicken up a bit as it does.