You know what it's like when you find red ripe strawberries at the farmers' market and are just dying to use them with the left-over Pound Cake Recipe you have at home. You rush home and just want to make a simple and fast berry compote to go along with the last bits of cake, while the kettle heats for your cup of hot tea. This is the recipe you should grab for!
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
1 pound fresh strawberries, quartered or 4 cups thawed frozen strawberries
1/3 cup sugar
1 teaspoon fresh lemon juice. optional
INSTRUCTIONS
1. In a large bowl, slice 2/3 of the strawberries.
2. Mash 1/3 of the strawberries with a potato masher and mix mashed berries and juice back in with the rest of the berries. Toss the strawberries with sugar and optionally, lemon juice.
3. It's good to eat right away. For best results, cover and refrigerate until the strawberries give off some juices, at least 2 hours or overnight.
STORAGE
The strawberry compote is best used after two hours or after an overnight stay in the refrigerator. It does not keep well beyond that – or perhaps maybe for another day because the strawberries get mushy.
