Strawberry and cardamom compote recipe
This spiced strawberry compote takes just 15 minutes to make and you have a delicious, healthy topping for ice cream, yogurt or whatever you fancy. You can even freeze leftovers.
See method- Serves 4
- Takes 15 mins
- 28 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 227g pack strawberries, trimmed and quartered lengthways
- 1 tsp caster sugar
- 2 cardamom pods, seeds removed
- 1 tsp lemon or lime juice
- vanilla ice cream, to serve (optional)
- chopped pistachios, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 115kJ 28.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.6gProtein 0.4gFibre 2.3g
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Method
- Put ⅔ of the strawberries in a saucepan with the sugar and cardamom seeds. Cook over a low-medium heat for 8-10 mins, gently stirring occasionally, until syrupy and starting to break down.
- Add the remaining strawberries and lemon juice, cook for 1 min more, then remove from the heat and leave to cool completely.
- Serve with vanilla ice cream and chopped pistachios, if you like.
- See more Strawberry recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
