Strawberry Banana Compote Recipes

STRAWBERRY-BANANA COMPOTE

Steps:

• 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.
• 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.

BANANA BREAD WITH STRAWBERRY COMPOTE

Steps:

• Preheat oven to 350°. Grease a 9X4X11 in loaf pan and place a piece of parchment paper on the bottom of the pan.
• Beat together the sugars and butter until light and fluffy. Add in the eggs, one at a time, incorporating well after each addition then add the vanilla extract. Peel and mash bananas. Stir into the butter mixture. Add the flour, nutmeg cinnamon until just combined. Do not over-beat.
• Pour mixture into pan and bake for 1 hour, 15 minutes until a toothpick inserted into the bread comes out clean. Remove from the oven and let stand for 5 minutes before turning out onto a wire rack.
• Made the compote while bread is baking by mixing the first four of the compote ingredients together in a medium sized pan and bringing to a boil Add fruit and return to a boil. Remove from heat, pour into a heatproof bowl, and let cool.
• Serve slices of banana bread with a spoonful of mascarpone or yogurt and spoon over either warm or cold compote. Fish with a light dusting of confectioners' sugar.

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

DUTCH BABY WITH BANANA-BERRY COMPOTE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
• Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
• Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
• Bake in the preheated oven until puffy and golden, about 15 minutes.
• Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.