24 Dec Infused Strawberry Compote
Ahh compotes. These simple fruit preserve sauces, originating in medieval Europe, are sweet, tangy, and a great compliment to breakfast items like yogurt, or toast. They also pair well and add pizzaz to plain desserts such as vanilla ice cream and cheesecake. As our chocolate waffle lies in-between dinner and dessert, there is no better companion. This simple recipe only requires fresh or frozen fruit with a few other ingredients, and can be thrown together in less than 15 minutes. Win win!
Dosing:
This 4 servings dish is 5 mg THC per serving.
Chef’s Note:
This recipe works great with most juicy firm fruits such as strawberries, blueberries, peaches, raspberries. Black berries, cherries, pears, apples (apple sauce), and cranberries.
For an added flavor profile use maple syrup or honey instead of sugar.
Looking for more complexity? Try adding a quarter teaspoon lemon / orange zest or cinnamon while simmering the fruit. 1 to 2 teaspoons of balsamic vinegar can also add a nice touch. Or provide a spice with few fresh mint or basil leaves. And of course there is always a spicy option with an addition of chili or black pepper.
You can also add red wine or berry liquor for an adult kick.
INGEDIENTS:
- 1 pint strawberries
- ⅓ cup brown sugar
- 2 tablespoon Next Level Infused Brown Sugar
- 1 dash salt
- 1 teaspoon vanilla
DIRECTIONS:
To begin, rinse, dry, and hull (remove the green stem) the pint of strawberries. Next, cut the strawberries in halves.
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- Vanilla Extract
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- Next Level Edibles Infused Brown Sugar
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- Brown Sugar
Add the strawberries, ⅓ cup brown sugar, 2 tablespoons Next Level Infused Brown Sugar, a dash of salt, and 1 teaspoon of vanilla to the medium saucepan.
Turn the heat to medium-low stirring occasionally to keep the contents mixing and the sugars from sticking to the bottom.
Simmer for about 15 minutes or until the sauce thickens.
Add ⅓ of the sauce to a blender to puree. Once complete add it back to rest and refrigerate.
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