YIELD: 3 cups of compote
1 quart fresh strawberries (1.5 lbs), hulled and chopped
2 Tbsp sugar
2-4 Tbsp water
½ tsp vanilla extract (optional)
1 lemon, zested and juiced (optional)
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.