Wednesday, August 5, 2009

Strawberry Compote Dessert

Servings:4  Recipe Courtesy : Received from Jeff and Brigitte Clark  our dear friends

Fresh Strawberries : 1 pound
Granulated Sugar : 1 1/4 cups
Cinnamon Stick : 1 small
Pure Vanilla Extract and a few drops for the cream : 1/4 tsp
Whipping cream : 1/2 cup
Confectioners Sugar : 1 tbsp



  1. Quickly wash the strawberries under cold water, hull them, and put in a heavy 4-quart saucepan.
  2. With a wooden spoon, toss the strawberries with the granulated sugar, then add the cinnamon.
  3. Bring to a boil over low heat, shaking the pan constantly to prevent sticking.
  4. Make sure the sugar has dissolved before the strawberries come to a boil. The strawberries will release liquid as they cook.
  5. The strawberries should look firm.
  6. Remove from the heat and stir in the vanilla. Let cool, then transfer to a jar with a tight screw top .Refrigerate until needed, up to 2 weeks.
  7. In a cold medium-size mixing bowl and using an electric mixer, beat the cream until soft peaks form.
  8. Add the confectioners sugar and a few drops of vanilla.
  9. To serve, divide the strawberries among 4 stemmed glasses and top with a dollop of whipped cream. 

Notes:  Do not over cook the strawberries. Frozen strawberries   may be used, only in the absence of fresh fruits.Do not add water at any stage.  If strawberries are not available where you live, you may substitute the recipe with other locally available berries or fruits.Vanilla ice cream can be used as a substitute for whip cream. Try to get medium-size  strawberries and look for berries that are uniform in size. Confectioners sugar is simply powdered sugar.


No comments:

Post a Comment