Compote de Fraises (Strawberry Compote)

Ingredients

• 250 grammes sugar
• 1 kilo large selected strawberries
• Redcurrant jelly
• Vanilla

Instructions

1. Cook 250 grammes of sugar to the boulet.
2. Throw in a kilo of large selected strawberries and leave them to macerate, covered, for 10 minutes.
3. Dress them in a coupe or on a compotier.
4. Bind the syrup lightly with redcurrant jelly and flavour it with vanilla.
5. Coat the strawberries with it.