Recipe courtesy of Geoffrey Zakarian

Roasted Mixed Berry Compote

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 1 cup



  1. Preheat the oven to 450 degrees F.
  2. Cut the stems off the strawberries and slice any large ones in half. Add the strawberries to a colander along with the blueberries and raspberries and wash in the sink. Dry the berries on a sheet pan lined with paper towels, then transfer the berries to a large bowl.
  3. Add the honey, vanilla bean paste, vinegar, salt and pepper. Gently fold together with a rubber spatula, being careful not to crush the berries.
  4. Transfer the berry mixture to a 6- to 8-quart casserole dish and roast until the berries start to release their juices and slightly break down, about 15 minutes. Serve warm or at room temperature as a topping for pancakes, oatmeal, ice cream, cake and more, with additional drizzles of balsamic vinegar.