A compote of strawberries, both cooked and raw, with the flavor of stewed strawberry sauce and the texture of fresh fruits. And to give a little twist, infused with basil (or mint if you prefer).
Stewed strawberries really have a special taste that I just love. Don’t you? But unless you use a lot of sugar, cook long or add apple or banana, strawberry sauce is often too liquid. This is the reason why I suggest adding fresh strawberries at the very last moment.
And, depending on your taste or if you find fresh herbs, I propose to add at the end of the cooking process fresh basil leaves (or mint, that’s also very good). They will gently infuse while the preparation cools down.
Note that the amount of sugar is indicative as it depends on the quality of strawberries. If strawberries are ripe, then no sugar is fine. If it’s the beginning of the season and they are not so sweet, then a bit of sugar might be helpful.
Stewed and Fresh Strawberry Compote with Basil
- 500 gr strawberries
- 0 to 40 gr sugar
- A dash of lemon
- Optional: a dozen basil leaves or mint
- Start by rinsing strawberries. Remove stems.
- Weigh 2/3rd of the amount of strawberries, cut them in two or four according to the size and cook them for about ten minutes with a little bit sugar and lemon juice.
- When stewed, remove from heat and add the basil or mint leaves. Pour into a container and let cool down.
- Dice the remaining strawberries and set aside.
- Just before serving, add them to the compote. You may choose to leave or remove the basil leaves, up to you.