For our Topfenknödel, we wanted to make an extra strawberry compote. We tried this recipe:
Read also: Kaiserschmarrn recipe – Austrian sweet dish
Photo by Sabine, meinhaushalt.at
Ingredients
Preparation
Preheat the oven to 200° C (top and bottom heat).
Wash and chop the strawberries and place them with the sugar and the vanilla in an ovenproof dish.
Roast the whole thing in the oven for 30 to 40 minutes at 200° C (top and bottom heat) until the strawberries are soft and the juice has reduced to a syrupy consistency.
They develop a particularly intense aroma and a delicate caramel note.
Finish the strawberry compote with a little coconut milk to taste and garnish with mint.
Tips & Notes
Extra tip: if you're short on time, simply roast the strawberries in a pan for about 4 to 5 minutes.
