Compote of Strawberries
Ingredients
Directions
Prepare
Remove the stalks from the strawberries and place them in a basin.
Combine the sugar and water in a saucepan and bring to a boil.
Macerate and chill
Pour the hot syrup directly over the strawberries.
Cover the basin with paper to trap the steam and let it cool.
Chill the strawberries on ice before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strawberries
- Provide the main fruit flavour and body of the compote.
- Sugar
- Sweetens the compote and helps draw juice out of the fruit.
- Water
- Dissolves the sugar to form a syrup that coats and softens the strawberries.
The step that matters
Pouring the hot syrup over the strawberries. The hot syrup softens the fruit and draws out its juice, so the sugar dissolves into a flavourful liquid. Covering the basin traps steam, which keeps the fruit moist and gently cooks it as it cools.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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