Yuzu Strawberry “compote” Recipe
White Chocolate Cheesecake & Pumpkin Mousse Tarts | Bourbon Butterscotch Sauce | Honey Brown Butter Pecans
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Ingredients
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Yuzu Strawberry Compote
Method
Preparation Instructions
- 1
Prepare the Strawberries
Wash the strawberries thoroughly, remove the stems, and cut them into quarters.
- 2
Combine Ingredients
In a medium saucepan, combine the quartered strawberries, yuzu juice, granulated sugar, and water. Stir gently to combine.
- 3
Cook the Mixture
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring occasionally.
- 4
Thicken the Compote
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this slurry to the strawberry mixture and stir well.
- 5
Final Simmer
Continue to cook for another 2-3 minutes until the compote thickens. Remove from heat and stir in the vanilla extract and a pinch of salt to taste.
- 6
Cool and Serve
Allow the compote to cool to room temperature before serving. It can be stored in the refrigerator for up to one week.
