Instructions: Remove about 3/4 of zest from 1 orange with a zester, or peel off strips of zest with a vegetable peeler and cut into fine julienne. Measure 1/2 cup sugar and water into a saucepan and bring to a boil to dissolve sugar. Add zest.

Reduce heat and simmer about 30 minutes, until peel is tender and syrup has reduced and thickened slightly. Let cool.

Rinse strawberries and dry gently. Hull and slice them about 1/4 inch thick into a bowl. Cut away all peel from oranges, slice off tops and bottoms and cut away all rind. Remove skinless sections of oranges by sliding a sharp paring knife along membranes and prying segments out into bowl with berries. Squeeze juice from orange carcasses, sprinkle with 2 tablespoons sugar and mix gently.

To serve, spoon compote into serving glasses or dishes, sprinkle some curls of candied peel on top and drizzle a teaspoon of syrup from peel over compote.

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