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Warm Berry Compote

Recipe by Chef Nico Rossi

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Mixed berries simmered with lemon and sugar into a loose, spoonable sauce. Serve warm alongside buttermilk biscuits, waffles, or pancakes.

  • Total Time17 minutes
  • Yield3 cups 1x

Ingredients

Scale
  • 6 cups mixed berries, fresh or frozen
  • 1/2 cup granulated sugar
  • 1 lemon, juice and zest
  • 1 tbsp cornstarch
  • 2 tbsp cold water, mixed with the cornstarch to make a slurry
  • 1 pinch salt

Instructions

  1. Put the berries, sugar, lemon juice and zest, and salt in a medium saucepan over medium heat.
  2. Cook for 8–10 minutes, stirring occasionally, until the berries break down and release their juice.
  3. Stir in the cornstarch slurry and simmer about two minutes more, until the compote coats a spoon. Stop at a loose, spoonable texture rather than cooking it into jam.
  4. Let the compote settle briefly, then spoon over split, warm biscuits. For buffet serving, transfer carefully to a warmer and check the holding temperature with a thermometer.

Notes

Make the compote the day before and refrigerate in a sealed container. Reheat gently with a splash of water to loosen it. Frozen berries can go straight into the saucepan. Include the lemon zest for a brighter flavor. Handle hot fruit sauce carefully to avoid burns.

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast

Find it online: https://land2shore.com/sunday-morning-biscuits-warm-berry-compote-honey-cinnamon-butter/