Stewed Strawberries
Once my family has enjoyed our fill of spring and summer's fresh strawberries, I rely on stewed strawberries. I spoon them over sourdough pancakes or rhubarb skillet cake. You can also serve them ladled into bowls and topped with easy homemade yogurt or fresh, raw cream. If you have strawberries that are still sweet, but a little soft or overripe, they make an excellent choice for this recipe.
Servings: 4 servings (1 pint)
Calories: 131kcal
Ingredients
- 2 pints strawberries
- ¼ cup jaggery
- 1 vanilla bean
- 2 tablespoons chopped fresh mint
Instructions
- Take a sharp paring knife, and hull the strawberries by slicing away their green leaves. Then chop the strawberries into ½-inch pieces.
- Toss the strawberries into a medium-sized saucepan, and crumble the jaggery over them. Take the vanilla bean and a sharp paring knife, and cut a slit down its length to expose its seeds. Place the vanilla bean into the saucepan with the strawberries and jaggery. Turn the stove to medium-low. Allow the strawberries to stew in the sugar until they release their juices, and those juices turn syrupy - about 15 minutes.
- Turn off the stove. Pluck out the vanilla bean, and scrape its seeds into the strawberries. Stir in the chopped mint, allowing a minute or 2 for the mint to wilt in the residual heat of the strawberries. Serve warm.
Notes
Substitutions for Jaggery. Yes. You can make this recipe substituting coconut sugar or honey for jaggery.
Nutrition
Calories: 131kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 362mg | Fiber: 5g | Sugar: 24g | Vitamin A: 30IU | Vitamin C: 139.1mg | Calcium: 42mg | Iron: 1.1mg
