Big Batch Strawberry Compote Food

STRAWBERRY COMPOTE

Steps:

• Place all of the ingredients in a pot over medium heat and bring to a very gentle simmer.
• Cook for about 8 minutes, stirring frequently until the berries break down a bit and the sauce thickens. I like mine quite thick and chunky but you can lightly mash the strawberries a bit if you want them to be more broken down. Add more sugar as desired and continue to cook long enough for the sugar to dissolve and mix in with the berries (usually about a minute).
• Store in an airtight container in the fridge for up to a couple of weeks. You can also store the compote in the freezer for 6 months.

QUICK STRAWBERRY COMPOTE

Steps:

• Gather the ingredients.
• Rinse the strawberries , pat them dry, and then hull the fruit . To do this, insert a knife at an angle under the leaf cap and then twist to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.
• Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
• Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if you think it's too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen fruit, you might need a little more cornstarch. Stir well and remove from heat.
• Let the compote cool off completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.

STRAWBERRY COMPOTE (3 INGREDIENTS!)

Steps:

• Place the strawberries, sugar (and lemon juice if using) in a medium sized saucepan set over medium heat.
• Stir the strawberries to coat them in sugar and gently mash the strawberries, just until they begin to release a bit of liquid.
• Bring the mixture to a simmer and cook the berries for 8-10 minutes, stirring often, or until the compote is your desired thickness.
• Allow the compote to cool completely before transferring it to an airtight container.

STRAWBERRY COMPOTE WITH SUGARED DROP SCONES

Steps:

• Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
• To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
• Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
• Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

STRAWBERRY COMPOTE

Steps:

• In a pot, mash strawberries. Pour in water. Turn on medium heat.
• Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available) and cinnamon.
• Keep heated for about 3-5 minutes.
• Pour over food and enjoy!