The recipe below gives a rough guideline, but feel free to experiment, combining different fruits and adjusting the sugar content to suit you. You can keep it as a coulis or leave it as a thicker compote, just don’t blitz or strain it.
- 400g strawberries, hulled and halved
- 75g caster sugar
- 1 tsp lemon juice
- Heat the strawberries in a covered heavy-bottomed pan for 4-5 minutes, or until they start to soften. Add the sugar, stir, cover again and cook for at least 2-3 minutes, until dissolved.
- Blend in a food processor or with a hand blender until smooth, then strain through a sieve into a bowl and add the lemon juice.