Spring is here! And as the weather gets warmer, and we move closer to summer solstice, we start getting extra excited for fresh berries! We’ve got a whole bunch of strawberry plants getting going, but in the meantime, I found a sweet deal on organic strawberries at our local market.
So with a beautiful spring morning, a fridge full of strawberries, and Sunday waffles in the making, I decided to turn those berries into a compote waffle topper. And oh my, did it turn out good. We enjoyed fresh sourdough waffles (using the pancake recipe from my book), and topped with warm compote and fresh maple syrup whipped cream. DELICIOUS.
You won’t believe how simple this recipe is, and now you can wow your guests, kids, and yourself with just moments of effort and 3 simple ingredients. It’s great fresh and warm and also chilled for sourdough PB&Js! Evie has loved taking them to school in her Lunch Bots lunchbox.
Happy berry season!
simple strawberry compote
WHAT YOU NEED:
- 4 cups fresh strawberries
- 2-4 tablespoons honey, depending on desired sweetness
- a pinch of sea salt
WHAT YOU DO:
Set a pot to medium-high heat, and add all ingredients.
Once simmering, reduce heat and let cook, stirring occasionally, for about 20 minutes or until desired consistency.
Serve warm and then store the rest in an airtight container in the fridge; it works great as jam!
Use on sourdough waffles, vanilla ice cream toast.. the list goes on; so many options!
Now, use them however you like, and ENJOY
Enjoy friends! If you enjoy this one, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
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