Strawberry-Banana Compote

By Sam Sifton

Strawberry-Banana Compote
Claire Benoist for The New York Times. Food stylist: Maggie Ruggiero.
Total Time
20 minutes
Rating
5(167)
Comments
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Fruit and butter with a little bit of brown sugar. Heat until it smells magical. That’s it. You can add bourbon as well, for a hit of smokiness (the alcohol will cook off) that pairs well with French-toast brunches. Or let the mixture cool, then store in the refrigerator, and combine it later with thick Greek yogurt. One note: If you don’t like the color of the compote, for the heating will pull some from the fruit, add a spoonful of strawberry preserves as a kind of blusher.

Featured in: Morning’s Glory

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Ingredients

  • 3tablespoons unsalted butter
  • 2ripe organic bananas, sliced into coins
  • 1cup ripe strawberries, cleaned and hulled
  • 2tablespoons light brown sugar
  • ¼ cup bourbon.
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

192 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 1 gram protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt butter in a pot over medium heat; when it foams, add bananas, strawberries and brown sugar. Stir, and cook until sugar has melted into butter, about 5 minutes.

  2. Step 2

    Add bourbon, and continue to cook until fruit is deeply soft and all the alcohol has cooked off, an additional 10 to 15 minutes. Serve over French toast or pancakes, or cool it and serve in yogurt.

Ratings

5 out of 5
167 user ratings
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Comments

Charles Michener

Cooked as recommended for 15-20 minutes on medium-high heat, this sugary compote will scorch long before it's ready. A quarter cup of bourbon is great, but won't be enough liquid. Keep the heat low, add water if necessary, stir often, and don't walk away from the stove.

Mary

I used frozen strawberries as it's the middle of winter; this allowed for enough liquid. So easy, so tasty!

Robert W Easton

There's no bourbon where I live, so I'm using golden rum. (I am in the western hemisphere, but a rum-centric culture)

Laurie H.

This didn't look great, but it was delicious! It'll definitely be something I'll make again for French toast or pancakes.

Barbara

Used very fresh local strawberries. Mashed it up quite a bit so it's more of a chunky compote. It's delicious. Gonna use this as a layer in a lemon curd, whipped cream, blueberries, fresh strawberries & oatmeal crumbles parfait. Perfect July 4th dessert.

Vivienne

I wonder if balsamic vinegar would work instead of bourbon or perhaps cooking sherry. I can’t go anywhere near bourbon without feeling ill.

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