Strawberry Elderflower Compote
Indulge in the delightful flavors of this versatile strawberry elderflower compote. It's a perfect accompaniment for toasts, cakes, or any of your favorite desserts.
This is an easy and customizable recipe that can be adapted with various berries and is perfect to make whenever you want, since it uses frozen fruits.
Prepare to elevate your culinary creations with this fruity and floral delight, which I'll be using to complement my Tasmanian pepper pavlova recipe.
Add 75 g of sugar and 10 g of cornstarch to a pot. Stir to combine
Add 500 g of frozen strawberries and stir well to coat them in the sugar mix
Turn the heat on to medium and bring it to a boil. Cook for 5m, stirring constantly until the strawberries are soft and the mixture is syrupy
Add 100 ml of elderflower cordial and stir to incorporate
Transfer to a bowl and let it cool to room temperature. The strawberry and elderflower compote is ready
Serve it over cheesecakes, yogurts, or as you prefer! Enjoy!
Yield 620 g
Frozen Strawberry500 g
Elderflower Cordial100 ml