Over medium heat in a small to medium sized pot, add 1/2 cup of water and 1/2 cup of sugar. Stir until all the sugar is dissolved.
Once sugar is dissolved add in any frozen fruit that you choose. We used strawberries, raspberries and pomegranates. Bring heat up to high.
Stir while the frozen thaws and combines with the sugar water mixture.
In a small bowl mix together 1/2 cup of water and the gluten free cornstarch (refer to notes). Don’t forget about the pot!
Once the fruit in the pot has started to breakdown and you have a loose consistency, add in your cornstarch mixture to the pot.
Stir consistently so that nothing burns on the bottom. When everything is combined, turn off the heat and continue to stir.
As the compote cools, it should thicken up. If your compote does not thicken up, you can add a small amount more of cornstarch. However much sure to combine it was water before adding it to the mixture to prevent clumps.
Once the compote is a consistency that you like, transfer it to a serving dish and serve with your favourite gluten free waffles, pancakes or ice-cream.