Summertime Ratatouille | Main | Mango Chutney

Main

About me

Cooking for Kids

Cookbooks

Recipe Search

2009
  January
2008
  November
  September
  June
  January
2007
  December
  November
  October
  September
  August
  June
  May
  April
  March
  February
  January
2006
  December
  November
  October
  September
  August
  July
  June
  May
  April
  March
  January
2005
  December
  November
  October
  July
  June
  May
  April
  March
  February
  January
2004
  December
  November
  October
  September
  August
  July
  June
  May

 Subscribe with Bloglines

Food Blogs
Food Related
Not Food
Subscribe in NewsGator Online



Add to Google
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 Cardamom

Strawberries - 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.

-Kymm
Print Recipe

Comments

© 2006, Kimberly Cooperrider | kymmco@excite.com