Strawberry Compote

Recipe from

Food & Wine


3 quarts strawberries, halved if large
1/4 cup pure maple syrup
3 tablespoons Grand Marnier


In a large bowl, toss the strawberries with the maple syrup and Grand Marnier. Let stand at room temperature, stirring often, for at least 1 hour or refrigerate for up to 4 hours.

Serve With: Buttery Almond Cakes

Marcia Kiesel,

Food & Wine

June 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note