My F&W
quick save (...)

Warm Mixed-Berry Compote

  • SERVINGS: MAKES ABOUT 3 CUPS
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  1. 1 1/2 cups fresh orange juice
  2. 3 tablespoons mild honey
  3. 1 large vanilla bean, split
  4. 1 1/2 cups blueberries
  5. 1 1/2 cups blackberries
  6. 1 1/2 cups raspberries
  7. 1 tablespoon cornstarch dissolved in 1 1/2 tablespoons water
  1. In a medium saucepan, combine the orange juice with the honey. Scrape the seeds from the vanilla bean into the saucepan and add the bean. Bring to a boil over moderate heat, stirring to dissolve the honey, about 2 minutes. Add the blueberries and blackberries and cook just until softened, about 2 minutes. Gently fold in the raspberries. Stir the cornstarch slurry and add it to the saucepan. Simmer the compote until thickened and glossy, about 2 minutes. Discard the vanilla bean. Serve warm.
Make Ahead The compote can be refrigerated overnight. Reheat gently before serving. Serve With Oat Cake with Warm Mixed Berry Compote
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.