Every year, pre-season strawberries pull me in with their lovely red flesh and wonderful smell, and then when I inevitably buy and eat them, they taste like vinegar and sadness. It seems like sacrilege to waste them, though, so until I learn self-control, I’ll be making a lot of compotes. This is the one I made today. It pretty much tasted like very fancy, slightly warm jam.
Strawberry compote for the terminally impatient
Serves 2 or 3
5 or 6 rubbish strawberries
Zest of 0.25 lemon
Juice of 0.25 lemon (optional, because they’re probably sour enough already)
1 tbsp sugar
0.25 tsp vanilla essence
Slice the strawberries.
Put all the ingredients in a saucepan over a low heat and cook until the strawberries are soft – around 5 minutes
Mash with a fork
Serve with anything you like. I went for a croissant and a spoonful of double cream because apparently my resolution this year is to become fat like a house.