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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.
Combine gently with an Exoglass® spatula, making sure not to crush the ingredients.
Continue until the strawberries are cooked but still whole. The strawberries will release their moisture but will hold together.
After a few minutes, the confit should start forming. The consistency should be syrupy at this stage.
Check one strawberry using a spatula. It should feel soft with a firm centre.
Continue cooking until the strawberries have released all their moisture. Cooking time can vary according to the variety and how ripe the strawberries are. With good-quality, freshly picked strawberries, this should take about 10 minutes.
Check again until the consistency is very soft.
When pressing on the strawberry, it should feel soft without disintegrating.
Take the pan away from the heat and pass the strawberries through a fine sieve.
Strain without crushing the strawberries. Set aside.
Use a little strawberry juice to blend with the corn starch.
Combine well until completely dissolved.
Pour the mix into the remaining syrup.
Return the pan to the heat and combine constantly with a whisk. Unlike flour, corn starch will bind the preparation without giving it a opaque finish.
Bring to a boil then turn the heat off. Add the strawberries...
... and combine gently.
This strawberry confit with whole candied strawberries makes a delicious addition to cakes.
Transfer the preparation into a large recipient and spread to a thin layer.
Cover the surface of the preparation with cling film...
... and reserve in the fridge.