Strawberry Compote

Directions

1. 1
   In a non-reactive pan (stainless steel or glass), over medium heat, combine the strawberries, sugar and sherry. Bring to a boil, reduce the heat to low and simmer until the fruit is soft, about 10 minutes. Remove from heat and cool.
2. 2
   In a food processor fitted with a metal blade, puree strawberries until smooth.
3. 3
   Serve and enjoy. Refrigerate any leftovers. Will keep in the refrigerator for 2 weeks.