Ginger Berry Compote with Angel Food Cake

9 Ratings
  • 5 3
  • 4 4
  • 3 2
  • 2 0
  • 1 0

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

Everyday Food, January/February 2006

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.)

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Reviews (2)

9 Ratings
  • 5 3
  • 4 4
  • 3 2
  • 2 0
  • 1 0
Martha Stewart Member
02/14/2010
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!
Martha Stewart Member
01/24/2009
please replace "unthawed" with thawed. Unless you really do mean frozen
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