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Strawberry-Basil Compote

Rated as 5 out of 5 Stars

"A tangy, sweet topping for cakes, ice cream, or custard."
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10 m servings 32
Original recipe yields 4 servings


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  1. Stir simple syrup and basil together in a bowl; steep 5 minutes.
  2. 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

Per Serving: 32 calories; 0.1 8.1 0.3 0 < 1 Full nutrition

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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 a...