|Strawberry Syrup with Rose Water and Cardamom|
Jun 24th, 2005
Seattle is bursting with berries right now - blueberries, raspberries, strawberries, and cherries are all in season at the farmer's markets around town. We even saw some gooseberries, salmonberries, and currants at the West Seattle market last Sunday. So the clamshell of wan strawberries that Jim bought at the supermarket last week has been languishing in the back of our fridge, pushed aside by better tasting fruit. But still, strawberry season comes only once a year and I couldn't stand to just throw them out, so I decided to cook them up and see if I couldn't make a nice topping for my yogurt.
I didn't want to use much, if any, sugar so I tried to think of ingredients that would bring out the sweetness in the berries on their own. I ended up going crazy with the exotic ingredients because I had them on hand, but the concept itself is simple and open to a million variations.
The cardamom was really the key ingredient in my version. I couldn't really taste it immediately after cooking, but the taste was stronger after an hour or so, and the next day the flavors were perfect. I was looking for something to go over plain yogurt, and this worked nicely. But the strawberry sauce would be really good over some vanilla or coconut icecream with a butter cookie on the side. A cardamom shortbread cookie even. Like this one here.
Strawberry Syrup with Rose Water and CardamomStrawberries - hulled and sliced
a splash of sweet white wine like a Reisling or Gewurtztraminer
1 Tbsp seedless jam, any flavor
1/4 tsp rose water (optional)
1 tsp honey
3 cardamom pods
Put all ingredients in a small saucepan and cook over medium-low heat stirring frequently until the sauce is the desired consistency. I cooked mine until it started to thicken a bit from the pectin in the fruit and the jam, maybe thirty minutes.
Eat some warm over some vanilla yogurt or icecream, and let the remainder rest in the fridge overnight to fully develop the cardamom flavor.