By Amber Maisano
Almost any fruit can be made into a delicious compote. This recipe, and many variations of it, is my go-to for something simple, sweet, and satisfying while keeping me balanced and feeling my best.
Ingredients:
Serves 6-8
2 cups apple juice
4 cups strawberries
Dash of umeboshi vinegar, about ¼ teaspoon
2 heaping Tbsp kuzu
1 Tbsp lemon zest
2-4 Tbsp sliced, toasted almonds or nuts of your choice, for garnish
Fresh mint or lemon balm, for garnish
Method:
- Place the kuzu in a small bowl and pour about ¼ cup apple juice over it. Set aside.
- Add the rest of the apple juice to a 2-quart saucepan and bring to a simmer.
- Add strawberries and umeboshi vinegar and bring to boil.
- With a small whisk or spoon, whisk kuzu until smooth, then pour it into the pot, stirring consistently.
- Allow the strawberries to return to a boil, stirring occasionally.
- Turn off heat and stir in lemon zest.
- Pour into individual serving dishes and serve warm, at room temperature, or chilled, garnished with sliced, toasted almonds and mint or lemon balm.
Amber Maisano served as head chef and kitchen manager at the Kushi Institute. She presently cooks for the Abode of the Message, a spiritual retreat center in New Lebanon, NY.