{"id":12169,"date":"2013-08-16T18:04:45","date_gmt":"2013-08-17T01:04:45","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=12169"},"modified":"2020-10-19T12:32:30","modified_gmt":"2020-10-19T19:32:30","slug":"stewed-strawberries","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/stewed-strawberries\/","title":{"rendered":"Stewed Strawberries with Vanilla Bean and Fresh Mint"},"content":{"rendered":"
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Making Stewed Strawberries<\/h2>\n\n\n\n

I like to finish our evening meal with something sweet, not much, just a little.  Never one for elaborate or heavily sweetened desserts, I tend to favor fruit to finish our meals.  We enjoy fruit mostly fresh, but often cooked.  Roasting, stewing, sauteing fruits enhances and deepens their flavors, making everyday foods seem somehow more special.  As these strawberries stew, and release their juices, their sweet and floral perfume fills the kitchen and emanates into the living room, welcoming my husband and my little boy to the table.<\/p>\n\n\n\n

Sweetening the Stewed Strawberries<\/h3>\n\n\n\n

I favor pairing strawberries with jaggery, a traditional Indian sweetener, made of whole, unrefined cane sugar. \u00a0Jaggery's flavor is sweet, to be sure, but also complex and slightly acidic. \u00a0Unlike white sugar with its single dimension of sweetness, jaggery offers notes of berry and fruit which further enhance the flavor of strawberries.<\/p>\n\n\n\n

Serving the Stewed Strawberries<\/h3>\n\n\n\n

I serve stewed strawberries, and other stewed fruits, over sourdough pancakes<\/a>, spooned over toasted bread as though it were a sort of jam, or ladled into small bowls, and topped with cream. \u00a0You can also store the stewed strawberries in a glass jar in your refrigerator for about 5 days.<\/p>\n\n\n

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\"Strawberries<\/a><\/figure>\n<\/div>\n\n
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<\/div>\n<\/g><\/svg><\/span> Rate this Recipe<\/a>\n\t\n\t\n\n\t
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5<\/span> from 1 vote<\/div><\/div>\n
4<\/span> servings (1 pint)<\/span><\/span><\/div>\n\n\n<\/div>\n

Stewed Strawberries<\/h2>\n
Once my family has enjoyed our fill of spring and summer's fresh strawberries, I rely on stewed strawberries. I spoon them over sourdough pancakes<\/a> or rhubarb skillet cake<\/a>. You can also serve them ladled into bowls and topped with easy homemade yogurt<\/a> or fresh, raw cream. If you have strawberries that are still sweet, but a little soft or overripe, they make an excellent choice for this recipe.<\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>