I reached Bombay to find 2 big boxes of juicy Mahableshwar strawberries welcoming be back home and back to the kitchen, and resist I could not. While in South Africa, a favourite breakfast for me after returning from sunrise safaris was a bowl full of chilled thick greek yoghurt, with fresh berry compote, muesli and some slithers of almonds and pumpkin seed sprinkled on top. I could just not get enough. Taking that obsession as inspiration, I made a strawberry compote, which was ridiculously simple. It goes so beautifully with everything – on toast, in sandwiches, on waffles/pancakes/crepes, on ice cream, on its own, and of course – on some nice and thick yoghurt!
- 500gm fresh strawberry, hulled and halved
- Zest of 1 lime
- Juice of 1/4th lime, approximately 1/2 to 1 tsp
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 tbs cornflour
- Over medium heat, whisk together the water, cornflour and sugar.
- Add the zest and lime juice. Add the strawberries and mix well. Bring to a simmer and let it thicken for 5-7 minutes, until it reaches a consistency you are happy with.
- Puree very slightly, leaving in chunks of strawberry. Let it cool slightly before pouring into a container and keeping chilled in the refrigerator.
If you liked this post, you may also enjoy:
- You can store the compote in the refidgerator up to 1 week, and up to 2-3 months in the freezer.
- I used Phee’s frozen waffles in the pictures, and they were great!
- You can replicate this recipe with a combination of various berries.