Food & Cooking Recipes Breakfast & Brunch Recipes Warm Berry Compote for Buttermilk French Toast By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 13, 2018 Print Share Share Tweet Pin Email Servings: 10 This compote, a fresh alternative to maple syrup, is also delicious with pancakes or waffles. Ingredients 2 teaspoons unsalted butter ½ cup sugar 2 tablespoons fresh orange juice, strained ½ pint fresh blueberries, washed and picked over ½ pint fresh raspberries ½ pint fresh blackberries 1 pint fresh strawberries, washed, hulled, and cut in half Directions In a medium saute pan over medium heat, melt butter. Add sugar and orange juice; cook until sugar begins to dissolve, about 2 minutes. Add blueberries and cook until they begin to release juice, about 1 minute. Add raspberries, blackberries, and strawberries and cook until soft and ready to burst, about 2 minutes, depending on ripeness. Shake pan gently or use a rubber spatula to stir carefully (do not crush berries). Serve immediately. Print