Strawberry compote
by Adam Gray
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Adam Gray's beautifully simple strawberry compote recipe is great dolloped on rice pudding, yoghurt or ice cream, but most summery desserts will benefit from its sublime flavour.
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Ingredients
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Imperial
- 170g of strawberry jam
- 1 punnet of strawberries, hulled and quartered
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Method
1
Add the jam to a heavy-based saucepan and bring to the boil
- 170g of strawberry jam
2
Simmer the for 3 minutes, then add the strawberries and simmer for another 2 minutes
- 1 punnet of strawberries, hulled and quartered
3
Remove from the heat and set aside to cool. Serve as a cake topping or spooned over yoghurt for breakfast
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