The Fields are Bursting with Berries!
This Danish Strawberry Porridge is one of the first Danish recipes that I tasted when I met the Lassen family. Simple and tasty, it takes advantage of the beautiful fresh berries we have in California. It makes a wonderful stand-alone dessert (served with cream or coconut cream), but can also be used as a topping for cheesecake or rice pudding.
- 4 lbs fresh strawberries
- 1 1/2 cup sugar
- 1 vanilla bean
- 1 cup cold water
- 1/4 cup cornstarch
- Wash strawberries and remove stems, place in heavy pot
- Pour sugar on top of the berries, stir, and place over low heat. Cover
- Open up the vanilla bean lengthwise and open it up, then scrape the inside with a knife to remove the soft insides with the seeds. Add both the scrapings and the bean to the berries and sugar
- As the berries heat up slowly, they will soften and release juice, so watch carefully so they don’t burn. (Some recipes add some water, but I generally don’t. Just keep the heat low until the berries are soft and juice has formed.)
- Once the berries are soft, bring to a slow boil
- Meanwhile, mix the cornstarch in the cold water, stirring carefully
- While stirring the berries, pour the cornstarch water into the pot, and stir until thickened. This will happen quickly
- Remove from heat and cool, then remove the vanilla bean
- Serve warm or cold with cream or coconut cream
Enjoy this wonderful, summery dessert!