Inner Chef

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Strawberry Compote

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Photo: Saveur Magazine

Photo: Saveur Magazine

Strawberry Compote   MAKES ABOUT 3 CUPS


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


  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.


Inner Chef Note: Demerara sugar is similar to turbinado sugar in that it also has large, irregular grains and a light brown color. It is unrefined and produced in such a way as to turn out very large crystals, larger even than those of turbinado sugar. The sugar still has lots of natural molasses flavoring, which makes it a popular sweetener for teas. It works in most recipes that call for plain sugar, although the resulting cookies will sometimes have a slightly crunchier texture and cakes may have a less-fine crumb.



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