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Strawberry and orange compote

Recipe by:Executive Chef Jeffrey Jake
Silverado Resort and Spa, Napa


  • 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.

Serves 4

Califonia Bountiful