I learned about this recipe for Strawberry Compote while visiting my Danish Aunt Karen. In Danish it is called jordbeergraed. She told me that this dessert is a Danish summer favorite with whipped cream or ice cream and topped with crunchy almonds. What I love about a fruit compote is that it’s easy and delicious. Enjoy!
In a pan on high heat, boil the strawberries, water, sugar and vanilla. Once reaching boiling, reduce heat and cook the berries until tender or for about 5 minutes. Remove from the heat. Combine the cornstarch with water and whisk. Add to the strawberry mixture stirring well until the compote thickens. Garnish with almonds. If serving that day, the compote can stay out at room temperature. Otherwise, cover and refrigerate. When ready to serve, spoon strawberry compote over ice cream. Another way is to spoon compote into serving dishes and dollop with whipped cream. The compote can be refrigerated for a couple days or stored in the freezer. Serves 4.
Ingredients
Directions
In a pan on high heat, boil the strawberries, water, sugar and vanilla. Once reaching boiling, reduce heat and cook the berries until tender or for about 5 minutes. Remove from the heat. Combine the cornstarch with water and whisk. Add to the strawberry mixture stirring well until the compote thickens. Garnish with almonds. If serving that day, the compote can stay out at room temperature. Otherwise, cover and refrigerate. When ready to serve, spoon strawberry compote over ice cream. Another way is to spoon compote into serving dishes and dollop with whipped cream. The compote can be refrigerated for a couple days or stored in the freezer. Serves 4.