Simple and unique with only a touch of refined sugar, this Strawberry Basil Compote is perfect over yogurt, atop pancakes, or spread onto a piece of toast.
*ahem.* Hullo, friends, it’s me! Many thanks for pardoning my absence whilst moving was taking place. But we is officially moved in to our new place in Detroit, and things are (slowly) returning back to normal.
Though I’ve only been in Detroit for 4 days, I’m already loving our life here. We have a big loft with 12 foot high ceilings, huge windows with northern light (all you food bloggers will appreciate that), and I have MY OWN OFFICE.
My office (my office!) is the bigger of our two bedrooms. It’s a corner room, so the sun streams in from two sides, bouncing every which way and creating the most magnificent silver light ever.
I convinced Alex that having the smaller, not corner bedroom is better for us because we won’t wake up in the morning with the sun shining in our faces. But like let’s be real: I wanted the corner room for myself.
I’m going to be doing a really awesome blog post on my office as soon as it’s decorated, so keep your eyes peeled for that. Yeee!
And now for the main event: strawberry basil compote. Aka strawberry basil jam. But compote sounds cooler. And also more refined.
And also also there is only a tiny bit of refined sugar in it. So in Broma terms, it’s practically a health food.
Jokes. This is a health food.
This compote is great for using up excess herbs in your house, or for giving you a reason to buy a basil plant and then actually use it (it died shortly after and I’m sorry).
Last, I would like to share with you that my first dragonfly of the season flew onto my arm on Sunday. I named him Buffalo.
Strawberry Basil Compote
- 2 cups fresh strawberries, stems removed and diced
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 20 leaves fresh basil
- Stuff basil leaves into a tea strainer ball. Or, for a quick DIY, cut open a tea bag, dump out contents, stuff with basil leaves, and tie it back up (you can be crafty like that).
- Then, in a small saucepan over low heat, combine all ingredients. Cook for 10-15 minutes, until the strawberries break down completely and the mixture thickens.
- Remove from heat and allow to cool completely. Remove tea strainer and pick out any basil leaves that may have fallen out.
- Serve over a variety of things. Pictured here is greek yogurt with granola and a fresh basil leaf. You can also put it on top of some buttered bread for a delicious light breakfast!