Daisy wrote:

> I have mislaid a recipe I once had for making strawberry compote. I
> have an amount of fresh strawberries and would like to make a compote
> for dinner tomorrow when the family arrive.
>
> I have a feeling I used to boil up a syrup of sugar, water, and some
> sort of red liqueur like cassis - or even port wine. I would add
> some gelatine that had been dissolved in water (say about 1
> tablespoon?) I would place the fresh strawberries in a bowl and
> pour over the syrup/gelatine mixture and leave to set.
>
> I cannot remember if the above is correct or not. Can anyone help
> me?
>

This doesn't use gelatin, but I don't think you need it.

Strawberry Compote

Recipe By : Emeril Lagasse
Serving Size : 1 Preparation Time :0:00
Categories : Accompaniment Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pints Fresh strawberries -- washed, patted dry,
and sliced
1 cup Sugar
1/2 cup Grand Marnier

In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries,
sugar and liquor. Bring the liquid to a boil, reduce the heat to medium and simmer
until the fruit is soft, about 8 to 10 minutes. Remove from the heat and cool. In
a food processor, fitted with a metal blade, puree the strawberries until smooth.
Turn into a mixing bowl, and add the remaining sliced strawberries. Mix well.
This recipe yields about 2 cups.

Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1C24)

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