This compote has a lot of lovely things about spring. Winter citrus that are still in abundance, spring strawberries that are only the beginning of what’s to come, and maple syrup which has it’s harvesting season at this moment. It is a cinch to throw together, and paired with a bit of cream and a crispy cookie, it’s a perfect dessert.
maple strawberry and orange compote
1 pint strawberries
4 navel oranges, or tangelos
zest of two oranges
1 – 2 Tablespoons grade B maple syrup
Zest two of the oranges, pour the maple syrup over the zest and set aside.
Rinse and slice the strawberries, then slice the oranges by cutting off the peel, then cutting out each orange wedge. Combine the strawberries and oranges, squeezing the leftovers and any remaining peel for the juice.
Drizzle the orange infused maple syrup on top of the fruit and gently mix to incorporate. Spoon into serving bowls, garnish with some fresh orange zest or a dallop of creme fraiche and a spritz cookie.
