1 Vanilla bean
2 tablespoons Wild Rose Vinegar
250mL Cream (38% fat)
MethodWash the berries, remove the green tops from the strawberries and put the all of them together in a pot. Split the vanilla bean lengthwise, scrap out the seeds with the tip of a knife, and add them the pot. Add 1 tablespoon of wild rose vinegar, stir, cover with a lid, and cook over low temperature.
After about 15 minutes give the berries a little stir and put the lid ajar so that it doesn’t bubble over. You want to cook it very slowly for about 90 minutes, stirring every 15-20 minutes.
After 90 minutes, use a hand blender to loosely blend about half of the cooked down berries. You are just blending it a little to release the pectin in the seeds of the berries to thicken the compote a bit.
Once half blended, remove from the heat and leave the compote to cool down—as it cools, stir in the other tablespoon of wild rose vinegar.
Serve the compote cold with a few fresh berries on top and whipped cream to the side.