Roasted Mixed Berry Compote

Name: Roasted Mixed Berry Compote
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 cup
Cuisine: european
Ingredients: 1 pint strawberries; 1/2 pint blueberries; 1/2 pint raspberries; 1 to 2 teaspoons honey; 1/4 teaspoon vanilla bean paste; 1 teaspoon balsamic vinegar, plus additional for drizzling; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 25 min
Active: 10 min

Yield: 1 cup

Level: Easy

Total: 25 min
Active: 10 min

Yield: 1 cup

Ingredients

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1 pint strawberries

1/2 pint blueberries

1/2 pint raspberries

1 to 2 teaspoons honey

1/4 teaspoon vanilla bean paste

1 teaspoon balsamic vinegar, plus additional for drizzling

Kosher salt and freshly ground black pepper

Directions

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8m Easy 97%

CLASS

Preheat the oven to 450 degrees F.
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.
Add the honey, vanilla bean paste, vinegar, salt and pepper. Gently fold together with a rubber spatula, being careful not to crush the berries.
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.