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Ginger Berry Compote with Angel Food Cake


This compote livens up angel food cake and is delicious on ice cream, yogurt, oatmeal, or pancakes.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, January/February 2006


  • 1 bag (1 pound) frozen mixed berries, unthawed
  • 2 to 3 tablespoons sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon minced fresh ginger
  • 1 (about 13 ounces) store-bought angel food cake, for serving


  1. In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly.

  2. Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)

Reviews Add a comment

  • PrincessLtrain
    14 FEB, 2010
    This is a great topping for general use! We like to put on our waffles (great to impress guests with) and is a nice addition to cheesecake when fresh berries aren't in season. We also like to add little triple sec for nice kick! Enjoy!
  • trinitybrelle
    24 JAN, 2009
    please replace "unthawed" with thawed. Unless you really do mean frozen