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Strawberry Compote: Cut the strawberries into fairly large chunks and put them
in a medium sized saucepan, along with the sugar. Place over medium heat and,
stirring occasionally, bring just to a boil. Reduce heat to medium low and cook
the mixture, stirring occasionally, until the strawberries are soft and their
juices are thick and syrupy (about 10- 15 minutes). Remove from heat and stir in
the lemon juice. Place in a covered container and refrigerate.
The Strawberry Compote can be stored in the refrigerator for about 10 days.
Makes approximately 2 cups (480 ml).
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