Name: Strawberry-Banana Compote
Total time: 20 min
Ingredients: 3 tablespoons unsalted butter; 2 ripe organic bananas, sliced into coins; 1 cup ripe strawberries, cleaned and hulled; 2 tablespoons light brown sugar; ¼ cup bourbon.

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 <a href="http://www.nytimes.com/recipes/1016408/french-toast-amandine.html">French-toast brunches</a>. 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.

Strawberry-Banana Compote

tablespoons

ripe

cup and

¼ cup

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.

Strawberry-Banana Compote

Total: 20 minutes

Author : Sam Sifton

Ingredients

Instructions

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