May 20, 2011

Strawberry Compote

Serve this luscious sweet over ice cream, pound cake, or cheesecake. This recipe first appeared in our June/July 2011 BBQ issue along with Tracie McMillan's story Sweet Crusade.

Credit: Todd Coleman

MAKES ABOUT 3 CUPS

INGREDIENTS:

1 lb. strawberries, quartered
3 tbsp. Demerara sugar
2 tsp. dry gin
¼ tsp. ground cardamom
Zest and juice of 1 lime

INSTRUCTIONS:

1. In a bowl, toss together berries, sugar, gin, cardamom, and lime zest and juice. Let sit until berries release their juice, about 10 minutes. Serve chilled or at room temperature.