Photo by David Bennett
Provenance of Dish
I've made a few Birch Polypore syrups recently and experimented poaching fruit with them. Turns out the Strawberry/Birch Polypore combo is a big winner as the 2 flavours marry into a super strawberry flavour. The poached strawberries are lovely served with sorbet/ice cream/Pannacotta and the syrup makes a refreshing drink on it's own.
Recipe
Ingredients
500 ml Water
500 g Caster Sugar
500 g Strawberries
10 g (few slices) Dried Birch Polypore
Instructions
Wash the strawberries and 'hull' them (cut out the stalk)
Add the sugar, water and Birch Polypore to a medium sided pan and bring to the boil stirring occasionally
Simmer for 2 minutes on low heat
Turn off the heat and carefully add the strawberries
Either put a lid on the pan or cling film it until cooled (room temp)
They are ready to eat now but they taste better when refrigerated over night
The Polypore on it's own doesn't taste too great but it's nice for decoration
