Author: Stéphane BOUR - Consultant en art culinaire (Bidart 64)
400g strawberries, 190g brown cane sugar, 1/2 vanilla pod, 15g lemon juice, Zest of two lemons, 16g corn starch
Before starting this Strawberry Confit recipe, organise all the necessary ingredients. Place the stemmed strawberries and brown sugar into a saucepan. Using a lemon squeezer, add the lemon juice... ... and grate the seeds of half a vanilla pod. Add the vanilla to the saucepan (seeds only). Place the pan over medium heat and let the strawberries candy slowly. ...