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Title: Strawberry And Ginger Compot
Yield: 1

Ingredients

      3 tb crab apple jelly; (or
           -redcurrant
      1    ; jelly)
      1    squeeze fresh lemon juice
      1    piece stem ginger; (finely
           -sliced and
      1    ; then cut into
      1    ; julienne strips)
      1 tb ginger syrup from the jar
      1    a few leaves of french
           -tarragon; chopped
    225 g  fresh small strawberries;
           -cut in half (8oz)

Instructions

This is lovely served in the summer with a roast leg of lamb.

Heat the jelly in a small pan until there are no lumps remaining. Remove
from the heat add add the ginger together with the ginger syrup. Cool.
Liven the flavour with the lemon juice. Add the strawberries and tarragon
and serve just warm.

Converted by MC_Buster.

Per serving: 61 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g
Protein; 21g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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