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Strawberry and cardamom compote recipe
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3 ratings
This spiced strawberry compote takes just 15 minutes to make and you have a delicious, healthy topping for ice cream, yogurt or whatever you fancy. You can even freeze leftovers. See method
Ingredients
- 227g pack strawberries, trimmed and quartered lengthways
- 1 tsp caster sugar
- 2 cardamom pods, seeds removed
- 1 tsp lemon or lime juice
- vanilla ice cream, to serve (optional)
- chopped pistachios, to serve (optional)
Low in fat and high in fibre
Each serving contains
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Energy
115kj
28kcal
1%
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Fat
1g
1%
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Saturates
0g
0%
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Sugars
4g
5%
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Salt
0g
0%
of the reference intake
Carbohydrate 4.6g
Protein 0.4g
Fibre 2.3g
Method
- Put ⅔ of the strawberries in a saucepan with the sugar and cardamom seeds. Cook over a low-medium heat for 8-10 mins, gently stirring occasionally, until syrupy and starting to break down.
- Add the remaining strawberries and lemon juice, cook for 1 min more, then remove from the heat and leave to cool completely.
- Serve with vanilla ice cream and chopped pistachios, if you like.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Strawberry recipes