Midsummer Swedish Strawberry Compote Jordgubbskräm Food

MIDSUMMER SWEDISH STRAWBERRY COMPOTE - JORDGUBBSKRäM

Steps:

• Clean and hull strawberries. Cut large ones into bite-sized pieces or slice.
• In a saucepan, combine strawberries and sugar. Mix a little of the water into the arrowroot (cornflour/starch) to create a thin paste. Add this mixture into saucepan. Add remaining water, and stir to combine. Bring to a gentle boil, stirring carefully & then take off the heat immediately.
• Pour the strawberries into a serving bowl, sprinkle with a little more sugar, and let them stand.
• Serve warm or cold with cream, milk or sour cream.

SWEDISH FRUIT COMPOTE

Steps:

• Clean all berries separately.
• Pick over and discard inferior berries.
• Hull strawberries, cutting the larger ones in half.
• Set all berries aside in separate bowls.
• Combine apple-juice concentrate, water and maple syrup in a medium saucepan
• Place potato or cornstarch in a small bowl and stir in 1/4 cup of the apple-juice mixture; add starch back to pan.
• Add blueberries and cinnamon and bring to a simmer (mixture will be cloudy at first) until mixture turn clear and transparent
• Carefully stir in blackberries and strawberries and remove from heat.
• Refrigerate and let cool completely.
• Gently stir in raspberries.
• Serve in goblets or large wine glasses and garnish each portion with a sprig of mint.

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!