I took this photo last year when I was visiting Doug’s Fish Fry in Skeneatlas — a Finger Lakes town near Syracuse. It was the spring and strawberry season was at its peak so our dessert choice, fresh strawberry sundaes, was a no-brainer. (Even though, for the most part, my children don’t consider a dessert a dessert unless there is evidence of chocolate.) It’s basically a swirl of the most delicious compote (not too sweet like some berry compotes), soft vanilla ice cream, and topped off with whipped cream. That compote was on my mind last night as I was about to throw away a package of shriveled up berries. Instead of chucking them, I decided to experiment — I sliced them up, added them to a small saucepan with about 1/3 cup sugar and the juice from one juicy lemon. I let the mixture cook on low heat for about 10 minutes until everything was syrupy, then allowed it to cool a little before whirling it in my mini food processor for about three seconds. PERFECT! I drizzled it over vanilla ice cream (wish I had soft, but alas…) and topped with whipped cream…just like Doug.