The combination of fruit and wine is a winner and this recipe is no exception. I play around with this template for compote all year, for other combinations try Fig and Rosemary Compote with Greek Yogurt (there’s a video and dance break on this post), Stone Fruit Jam , and Prunes with Fig. Strawberry and Port Compote was featured on New Day Northwest (watch the segment from the link below!) with Toasty Walnut Cinnamon Granola.
New Day Northwest and foodie with a life
Foodie Note: Use a mid-range priced port for cooking. I use Quarles Harris Ruby Porto from Trader Joe’s, which costs about $10. Save the good stuff for after dinner.
Ingredients:
3 cups strawberries, frozen or fresh
1/2 cup port
1/2 cup brown sugar
1 pinch of salt
Directions:
1) Add port and sugar into a sauce pan, heat over medium high until port begins to simmer. Use a whisk to stir and dissolve sugar.
2) Add strawberries, reduce heat to low and simmer partially covered with lid about 30-35 minutes. Let cool and store in the refrigerator for up to a week. Serve over plain Greek yogurt, my favorite is FAGE 2%, with Toasty Walnut Cinnamon Granola.
foodie with a life 