Strawberry Compote

  • Serves

    makes About 3 Cups


Serve this luscious sweet over ice cream, pound cake, or cheesecake. This recipe first appeared in our June/July 2011 BBQ issue along with Tracie McMillan's story Sweet Crusade.


  • 1 lb. strawberries, quartered
  • 3 tbsp. Demerara sugar
  • 2 tsp. dry gin
  • 14 tsp. ground cardamom
  • Zest and juice of 1 lime


Step 1

In a bowl, toss together berries, sugar, gin, cardamom, and lime zest and juice. Let sit until berries release their juice, about 10 minutes. Serve chilled or at room temperature.

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