Strawberry and orange compote
This zesty and fruity compote, from the kitchen of Napa chef Jeffrey Jake, can be added to crepes or shortbread for an easy dessert or to waffles or oatmeal for a decadent breakfast.
Executive Chef Jeffrey JakeSilverado Resort and Spa
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2 navel oranges
1/2 cup sugar
1 cup water
2 cups strawberries
For simple syrup: Zest 1 orange with a small-hole zester. Place sugar and water in a saucepan and bring to boil to dissolve sugar. Add zest and reduce to simmer for approximately 20 minutes. The peel should be soft and the liquid slightly thickened to syrup-like consistency. Remove from heat and let cool.
Trim strawberry tops and wash under cold water. Slice into quarters and place in a bowl. Cut away the peel on both oranges and release the segments from the membranes with a sharp paring knife. Add orange segments to strawberries, squeezing all juices to the bowl. Test for sweetness and adjust with a little sugar if needed. Add simple syrup.
Serve compote on its own with candied orange peels and a touch of syrup, top shortcake with a dollop of crème fraîche or add to yogurt.