Balsamic Strawberry Compote

 In Recipes

Strawberries have a long and rich history as an aphrodisiac. The technical reason is that they are packed with vitamin C which increases blood flow to all parts of the body (if you get my drift). But the more romantic reason is that they’ve been a symbol of love since the ancients Greeks. It’s deep red color and heart shape is responsible for its association with Venus, the Goddess of Love. There’s also some competing strawberry-goddess love confusion coming from Aphrodite (whose name is the root for aphrodisiac) who cried strawberry heart-shaped tears after learning of Adonis’ death.

If you are single and come across a double strawberry, you should break it in half and share it with someone you want to fall in love with. If you are Shakespeare, you decorate Desdemona’s handkerchief with the love berry. If you are Madame Tallien, and wish to entice a member of Napoleon’s court, you’d bathe in the juice of 22 pounds of fresh strawberries. But if you were Anne Boleyn, the second wife of Henry VIII, you’d see a cosmetologist about having your strawberry-shaped birthmark removed, because some claimed it proved she was a witch and that girl didn’t need any more drama.

This month Dan gives you a simple Balsamic Strawberry Compote. Wonderful on a Sunday morning Biscuit or Scone and really lovely on a cheese board to drizzle onto soft Brie or sharp English Cheddar. And, if after sharing your strawberries, you find your vitamin C induced blood flow sparks romance or better yet, arousal, and you find yourself engaged to be wed…well…I know a great caterer.

Balsamic Strawberry Compote
Recipe courtesy of The Hearty Boys

1 pound strawberries, hulled and quartered
1 cup sugar
½ cup balsamic vinegar
1 fresh rosemary sprig
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Place all the ingredients in a saucepan and place over high heat. Just as it boils, reduce the heat and let simmer for about 20 minutes. The mixture will become thick and jammy. Remove from the heat, remove the rosemary sprig and pulse a few times in a food processor. Scrape into a sealable container, let cool and keep in the refrigerator for up to 2 weeks. Serve as a condiment with sharp cheeses.

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