Strawberries and Pomegranate Molasses Compote with Crème Fraîche

Strawberries with Pomegranate Syrup and Crème Fraîche |


  • 2 pints strawberries, hulled and halved
  • 4 T pomegranate molasses
  • 4 T coconut nectar
  • 8 T crème fraîche
  • 1/2 C pistachios, shelled


  1. Over medium heat in a medium sized skillet, combine the strawberries, pomegranate concentrate and coconut nectar.
  2. Give the ingredients a good stir and bring to a simmer.
  3. Simmer gently for 5 minutes or until the fruit starts to soften and the sauce reduces slightly.
  4. Give the compote a taste and add more nectar if it’s too tart.
  5. Remove from heat and set the compote aside to cool.
  6. Once the compote has cooled, you are ready to assemble.
  7. In 4 individual serving bowls or glasses, add a generous spoonful of strawberry compote as the bottom layer.
  8. Then add a tablespoon of crème fraîche.
  9. Follow with another layer of compote.
  10. Top with another tablespoon of crème fraîche.
  11. Finish each with a sprinkle of pistachios.


The compote will keep for up to a week in the refrigerator and can be made a couple of days ahead.