A tangy, sweet topping for cakes, ice cream, or custard.

jen

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir simple syrup and basil together in a bowl; steep 5 minutes.

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  • Stir strawberries and white balsamic vinegar with the syrup mixture, assuring the strawberry slices are coated in liquid.

Cook's Notes:

Store compote in an airtight container in the refrigerator for up to 2 days.

Frozen dry-packed strawberries work fine for this recipe; partially thaw before slicing and toss with dressing. Using frozen strawberries will give you a more syrupy, but still delicious, compote.

Nutrition Facts

32 calories; protein 0.3g 1% DV; carbohydrates 8.1g 3% DV; fat 0.1g; cholesterolmg; sodium 1mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2015
When I made this as written I served it over some angel food cake. I think the flavors got lost in there and that it would be much better served over ice cream so that the flavors didn't get absorbed into the cake. I loved the brightness that the white balsamic gave this and the basil was just perfect with it! Thanks jen! Read More
(1)