Strawberries infused with vanilla, cardamom and orange adds a spring surprise to a Sunday brunch or as a weeknight dessert.
This is poached week here at Key Ingredient. Being a vegan I don’t poach very often and I cheat a little when I do and use a slow cooker to keep a steady temperature.
I had some fresh strawberries in the fridge and threw them in the slow cooker on low with some fragrant ingredients.
What came out of my experiment was this juicy, sweet compote that lives to top pancakes, waffles or even a bowl of vegan vanilla ice cream.
There will be liquid left over. Make sure to save it because it would be wonderful in sparkling wine!
Kathy Hester is the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her second book, The Great Vegan Bean Book, is available for pre-order on Amazon and now you can pre-order her third book which comes out this fall, Vegan Slow Cooking for Two or Just You!