The Food Trust's

Headhouse Farmers' Market



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Strawberry Compote

 

We had lots of requests for the tasty strawberry compote that Supper restaurant served up at the first annual Headhouse Farmers' Market Pancake Breakfast. Chef Mitch Prensky gave us the recipe so you can DIY pancakes at home.


1 pint fresh strawberries, washed and hulled
1/4 cup raw sugar
2 tablespoons lemon juice
1 teaspoon orange liqueur
1 teaspoon vanilla extract
Pinch salt
2 tablespoons cornstarch, dissolved in 1/4 cup water

Put all ingredients except cornstarch mixture into a saucepan over medium heat. Cook until strawberries break down a bit, about 10 minutes. Lower heat and slowly drizzle cornstarch mixture into strawberries while stirring with a wooden spoon. Raise heat until mixture comes to a boil and thickens slightly. Let cool.

 

Learn more: How to contribute your favorite farmers' market recipe

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