Strawberry and ginger compot
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Crab apple jelly; (or redcurrant |
| ; jelly) | ||
| 1 | Squeeze fresh lemon juice | |
| 1 | Piece stem ginger; (finely sliced and | |
| ; then cut into | ||
| ; julienne strips) | ||
| 1 | tablespoon | Ginger syrup from the jar |
| A few leaves of French tarragon; chopped | ||
| 225 | grams | Fresh small strawberries; cut in half (8oz) |
Directions
This is lovely served in the summer with a roast leg of lamb.
Heat the jelly in a small pan until there are no lumps remaining. Remove from the heat add add the ginger together with the ginger syrup. Cool.
Liven the flavour with the lemon juice. Add the strawberries and tarragon and serve just warm.
Converted by MC_Buster.
Per serving: 61 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 21g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1½ Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.