Pumpkin and Strawberry Compote
Print Category Pumpkin stewed Thematic No thematic Source Loblaws Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredient
- 1 kg (2 lb) pumpkin (or potimarron) pulp
- 1 kg (2 lb) strawberries
- 2 g (½ tsp) ground cinnamon
- 30 g (2 tbsp) fresh ginger, grated
- 30 g (2 tbsp) zest of lemon or lime
- 250 ml (1 cup) sweet mead (or white wine)
- 750 g (3 cups) honey or sugar
- 2 lemons (juice only)
- 1 g (¼ tsp) salt
Directions
- Place cubed pumpkin in a large saucepan with a heavy bottom.
- Heat honey and wine in another saucepan for about 5 minutes. Pour over pumpkin cubes and let cool for about 30 minutes.
- Add strawberries, lemon zest, ground cinnamon, grated ginger, the juice of 2 lemons and salt. Marinate 8 hours in the refrigerator.
- Bring mixture to a boil and cook over low heat for 30 minutes.
- Pour into sterilized jars while the mixture is still hot, seal jars and store in a cold location. Delicious for breakfast served with a croissant, toast, waffle or your pastry of choice.
Cook commentary
Time: hands-on: 15 min
cooking: 30 min
total prep: 45 min
Chef's Tip: Unlike jams, compotes contain much less sugar, which makes them a healthier choice. However, this lack of sugar should be considered when storing. Keep compote in the refrigerator after opening and store away from heat. Your Store
No comment