I was contemplating on making some speedy dessert dish with the pound cake I made, hence the strawberries but the pound cake was polished off before I could put the plan into action so I decided to cook down the strawberries. I can’t call this a compote coz it’s too runny without any chunks, I can’t call it a jam either coz it’s too runny for jam (although, after a few hours in the fridge, it became quite thick), it’s also not a syrup because I didn’t bother to strain the fibres and pips….so it’s just a thick paste.
That being said, I find this paste to be quite versatile because although it doesn’t have the texture of a proper jam, I can still spread it on my scones and even if it’s not smooth like a syrup, I made a drink with the paste and it tasted sooooo refreshing! Strawberries, I think, are prone to perish faster in our warm weather and this is such a good way to make use of those gnarly-looking ones that won’t be good for any garnishes or desserts.
STRAWBERRY PASTE RECIPE
1 cup strawberries, hulled and chopped roughly
Just under 1/2 cup sugar (or even lesser, depending on your strawberries)
4 – 5 tablespoons water
A pinch of cinnamon powder
2 tablespoons lemon juice
1. In a pot under low heat, pour in your strawberries, sugar and water.
2. Let it come to a gentle, bubbly boil. Don’t stir it around with a spoon yet, just swirl the pot with the handle.
3. When the sugar has dissolved, add cinnamon and lemon juice. See if you’re happy with the consistency and taste, if not add more water or sugar.
4. When the strawberries are soft, use a masher and mash the chunky bits into a paste. Or you can blend them and then strain them into a syrup. Or if you like it chunkier, just use a fork to gently break the flesh.
5. Stir with a spoon, let it cool and then jar them.