Day 2-Strawberry Compote

First, you need to hull the strawberries:

http://localfoods.about.com/od/preparationtips/ss/HullStrawberry.htm

**make sure that you get the end of the stem (a long fleshy part in the center of the strawberry) out of the strawberry.

Ingredients

• 2 containers of strawberries, hulled and quartered (2 pints)


• 1/4 a cup of grand mariner liquer


• 1/2 cup of sugar


• a pinch of salt


• 2 tablespoons of lemon or orange juice(optional)

In a medium sized mixing bowl, pour in strawberries with sugar. por Grand Mariner Liquer in the mixing bowl, and stir. Let it sit for about 25 minutes so that the juices are formed.

Cooked Compote

Most fruit compotes are cooked. In order to cook your compote, first add a little bit of water a pot at low heat. Add in the orange juice, liquer and sugar. Then add in the strawberries until all are evenly coated and the juices start to flow.

Then, follow the recipe for whip cream to make the ceram for the shortcake, but use 2 pints of heavy cream, and add sugar to flavor