Strawberry-Banana Compote

• 3 tablespoons unsalted butter
• 2 ripe organic bananas, sliced into coins
• 1 cup ripe strawberries, cleaned and hulled
• 2 tablespoons light brown sugar
• 1/4 cup bourbon.

1. Melt butter in a pot over medium heat; when it foams, add bananas, strawberries and brown sugar.
2. Stir, and cook until sugar has melted into butter, about 5 minutes.
3. Add bourbon, and continue to cook until fruit is deeply soft and all the alcohol has cooked off, an additional 10 to 15 minutes.
4. Serve over French toast or pancakes, or cool it and serve in yogurt.

unsalted butter, bananas, ripe strawberries, light brown sugar, bourbon

Taken from cooking.nytimes.com/recipes/1016409 (may not work)