Camp season means I don't have time to chew (or blog, if you can tell), so soy yogurt has become my go to breakfast. Last year I kicked it with almond butter, nutmeg, and agave, or almond extract and cinnamon. A little more confident about cooking fruit, I decided to take a whack at creating my own fruit on the bottom substance.
For the strawberries, I didn't hull mine, which added a lot of non-flavor and moisture, so the color dulled considerably before the berries had cooked enough. You don't have to hull them, but I'd suggest it. For the peaches, you can peel yours, but I found it tiresome. You'll see in the recipe that the sugar is not exact. This is because it really depends on how sweet your fruit is. Start with less, then add more if you see that you're not getting a syrup and your fruit is mushing up.
These jam-like substances are also nice on waffles or toast, ice cream, or oatmeal.
Strawberry Fruit on the Bottom
(makes about 1 pint)
Ingredients:
1 lb of fresh strawberries, cleaned, de-leafed, hulled, and chopped, bruised spots discarded
1/3 to 1/2 cup sugar
2 T lemon juice
1. Add all of the ingredients to a small pot and cook over medium low heat, stirring to prevent sticking, until a syrup forms and the fruit is soft. Remove from heat and place in a heat proof glass container. Allow to cool before storing in the refrigerator.
Ginger Peach Fruit on the Bottom
(makes about 1 pint)
Substitute 4 fresh peaches, chopped and bruised parts and pits discarded for the strawberries and add 1 T fresh grated ginger. Follow the directions above.
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