- Yield 2 1/2 cups
A tangy fruit compote from The New Jewish Table cookbook, perfect served over a slice of cheesecake.
This recipe works with Bing cherries and many other fresh fruits, too. Experiment!
- 2 cups strawberries
- 1/2 cup sugar
- 1 vanilla bean
- Hull 2 cups of strawberries and cut them in half. Combine them with ½ cup sugar in a medium saucepan.
- Split 1 vanilla bean lengthwise in half and scrape the seeds into the pan; stir to combine and then add the pod halves.
- Bring to simmering over medium high heat and cook until the sugar is melted and the berries are softened—for 5 to 10 minutes.
- Remove from the heat, remove the vanilla pods, and transfer the compote to a small bowl (or food storage container); cover and refrigerate until chilled.
Reprinted with permission from The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes (St. Martin’s Press, 2013).