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Jean-Christophe Novelli
Jean-Christophe Novelli from Food Uncut
With a hint of vanilla and kirsch, Jean-Christophe Novelli's strawberry compote makes a sophisticated accompaniment to traditional English rice pudding
 

Strawberry compote

Method
 
1. Heat a heavy frying pan, add the vanilla pod and heat for 20 seconds.

2. Add the strawberries and heat for another 30 seconds.

3. Add the sugar and gently fold into the strawberries with a large spoon. Heat until the sugar dissolves, then add the kirsch and heat for another 30 seconds.

4. Remove the mixture from the pan and place in a clean container. Leave to cool, then place in the fridge to chill.

5. Serve as an accompaniment to desserts such as rice pudding or semolina.

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easy
 
Serves: 4
quickcook
Prep: 5 min
Cook: 5 min
 
 

Ingredients

 500g English Strawberries, destalked and halved
1 vanilla pod, split lengthwise
1 tbsp brown sugar
3 tbsp kirsch
 

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