YIELD: 3 cups of compote
INGREDIENTS
1 quart fresh strawberries (1.5 lbs), hulled and chopped
2 Tbsp sugar
2-4 Tbsp water (optional)
½ tsp vanilla extract (optional)
1 lemon, zested and juiced (optional)
DIRECTIONS
Cooking on a Stove Directions:
Hull the strawberries -- pinch and twist off leaves. Then chop the strawberries in 8 equal pieces.
Zest and juice the lemon (optional).
Add all ingredients to a pot or pan, cover and bring to a boil.
Remove lid, reduce heat and simmer for 5 minutes or until strawberries are soft and mixture is red and soupy.
Serve on top of pancakes or waffles.
Cooking Without a Stove Directions:
Hull the strawberries—pinch and twist off leaves.
Finely chop the strawberries into 8 equal pieces.
Add strawberries and sugar (and any other optional ingredients, if desired) to a bowl—mix, crush with a masher or a fork until mixture is soupy.
Serve on top of pancakes or waffles.
Try this recipe out with our whole wheat banana pancakes or oatmeal pancakes!
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