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Summer Strawberry Compote

November 18, 2019

 We went strawberry picking last weekend.

It was pure pleasure, sitting on the pea straw amongst rows and rows of strawberries, biting down into a sun warmed, sweet juicy strawberry.

I'm not sure we were the most honest customers, as many a strawberry strayed into our mouths on their way to the plastic punnet. However we did purchase a huge big bowl of them and took them home with us.

 

They started to look a little sad after a day and so I decided to make a fruit compote, so that we could enjoy their fragrant sweetness a little longer.

This recipe is inspired by a new cook book purchase of mine. A book called "Whole Food Cooking Everyday" by Amy Chaplin.

 

I think this a perfectly simple way to enhance and preserve strawberries. I can imagine them spooned over granola, porridge or ice-cream. 

Here I served the compote with some vanilla coconut yogurt.

 

 

 

Ingredients

 

4 cups fresh strawberries, halved or quartered

1/2 cup fresh orange juice

1 teaspoon vanilla extract

1/4 teaspoon finely grated ginger (optional)2 teaspoons arrowroot powder or cornfour

1 tablespoon water

 

 

Method

 

  1. In a large pot, place your strawberries, juice, vanilla and ginger if using.

  2. Bring to a boil, reduce to low and cook for 5 minutes.

  3. Meanwhile in a small bowl, mix the arrowroot with the water.

  4. Slowly drizzle the arrowroot mixture into the simmering berries.

  5. Stir well and let cool, before pouring into a clean jar.

  6. Store in the fridge for up to 5 days.

 

 

 

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