Strawberry and Black Tea Compote
I knew that this recipe was going to be good before I put the first bite in my mouth. The smell alone was worthy of being worn as a perfume.
Strawberries are a crowd-pleaser. Partly because they are simply delicious and partly because they are one of the first fruits of spring here in the Bay Area. Strawberries are the harbingers of longer days, moderate temperatures and more time outside. In this compote the friendly sweetness of strawberries pairs well with the earthy caramelized notes of black tea (I used Assam) and the mild astringency offers a bit of lift.
Enjoy on toast with either salted butter or cream cheese or dollop into yogurt or a bowl of oatmeal.
INGREDIENTS
1 pint of strawberries, de-stemmed and sliced
½ c (120 ml) strongly brewed black tea of choice
1-3 tsp sugar (optional)
½ tsp white wine vinegar (optional)
Pinch of salt
DIRECTIONS
Add all compote ingredients to a small saucepan over medium heat. Stir and bring to a boil. Reduce to a simmer and continue to cook until the strawberries have lost much of their structure, and the majority of the liquid has evaporated, about 15 minutes.
Taste and add sugar and/or vinegar if needed.
Yield: ~1 c
NOTES
The amount of sugar that you need will vary according to the inherent sweetness of the strawberries and your own personal preference. Keep in mind that as the compote reduces it will get more concentrated so it’s best to be conservative with your addition of sugar initially. You can always add more at the end. The same holds true for the addition of vinegar.
This would also work well with fruits like plums and cherries.
This recipe is incredibly versatile, allowing you to showcase your favorite black tea, whether it’s a assertive Assam, a citrusy Earl Grey, or a classic Darjeeling.