A compote is a dessert originating from medieval Europe made of whole pieces of fruits in sugar syrup. The syrup can be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. Compotes can be served warm or chilled and can be topped with whipped cream, cinnamon or vanilla sugar.
Compotes can be served on waffles, pancakes, French toast, crepes, cheesecake or whatever you fancy. I actually served it on my Shortbread Wedges.
1 box of fresh strawberries ( 16oz or 454gm)
1 lemon ( or if you prefer less sour, 1/2 lemon)
1/4 cup sugar
1/4 cup water
1 tbsp. corn starch
Wash the strawberries and husk the leaves out. if you have pretty big strawberries, cut them in half.
Zest and juice the lemon.
Take a small saucepan and over medium heat, combine sugar, water, cornstarch and mix well.
Add in the strawberries, lemon juice and lemon zest.
Bring to a simmer and cook for 5 mins. Leave to cool.
Your Strawberry Lemon Compote is now ready for your use.