Last week end at the farmer's market, I stopped in front of the strawberries and they looked so red and ripe that I plunged for 2 baskets thinking of smoothies, waffles,yogurt etc....I managed so far to use a basket but, the remaining ones were languishing in their tupperware and losing their patience.some were even getting a little sick.
June had stopped by, bringing a warm- from- the- stove jar of delicious rhubarb with ginger conserve and this morning it got me inspired to turn my strawberries into a compote with fresh lime-thyme. It brought me back to the first time that I used thyme with fruit: we were in the paradise land of the Luberon in Provence, and the property was dotted with figs and abricots trees, the meadows around made of thyme carpeting. The abricots were ripe and went into a tart, the thyme was plucked from underfoot and scattered with sugar on the abricots before baking. The herbal citrusy pine like flavor of thyme is divine with the sugary juices of fruit.
strawberry compote with lime thyme
2 cups of strawberries
1 cup sugar
1 tsp of fresh lime thyme
mix all.let it sit for 10 mn to absorb flavors
cook it on low heat for 12 mn
cool, and jar.
serve with home made greek yogurt (use Strauss organic 0% fat, line a sieve with cheese cloth and let the yogurt drip its water content, 2hrs to 4 depending on amount)
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