Strawberry Compote
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! 
Strawberry Compote
  1. 500gm fresh strawberry, hulled and halved
  2. Zest of 1 lime
  3. Juice of 1/4th lime, approximately 1/2 to 1 tsp
  4. 1/3 cup granulated sugar
  5. 1/3 cup water
  6. 1 tbs cornflour
Strawberry Compote
  1. Over medium heat, whisk together the water, cornflour and sugar.
  2. 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.
  3. Puree very slightly, leaving in chunks of strawberry. Let it cool slightly before pouring into a container and keeping chilled in the refrigerator.
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Strawberry Compote
  1. You can store the compote in the refidgerator up to 1 week, and up to 2-3 months in the freezer.
  2. I used Phee’s frozen waffles in the pictures, and they were great!
  3. You can replicate this recipe with a combination of various berries.

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