Food and Recipes Recipes Roasted Strawberry Compote Be the first to rate & review! A topping to impress kids and adults alike. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely Active Time: 10 mins Roast Time: 25 mins Stand Time: 30 mins Total Time: 1 hrs 5 mins Servings: 10 Jump to recipe While fresh, ripe berries reserve a special place in our hearts, our love for strawberries has only grown as we've discovered the myriad ways that strawberries can be cooked. Our Cakey Strawberry Cobbler is a favorite of readers and Editors alike, and we always keep a few jars of this Strawberry Jam on hand. But we're here to introduce you to the fresh, new strawberry sauce that will be a side-kick to all your favorite Southern dishes: Roasted Strawberry Compote. In this recipe, strawberries cooked down with powdered sugar and lemon juice turn into a lovely, spoonable topping for pancakes, waffles, pound cake, buttermilk biscuits, or just about anything you can imagine. Unlike manufactured versions, our Roasted Strawberry Compote is not overly sweet; the powdered sugar and lemon juice only play supporting acts, allowing the fresh strawberry flavor to really shine. The vanilla, added at the end, gives the compote a warm, rounded flavor, and the berries remain soft but not falling apart. Keep the strawberries in the bright, berry-red syrup: Not only is it extra sweet, but it looks beautifully when served. This compote is a great use for early-season strawberries, which aren't quite as tasty on their own, but cook down beautifully with sugar. Unlike jam, which can take hours to reduce, this compote reduces in only 30 minutes—and it's completely hands-off, coming together in the oven rather than on the stovetop. An additional 30 minutes of standing time allows the compote to cool; during this time, the powdered sugar and the pectin in the berries naturally thicken the syrup, meaning that you can forgo any additional ingredients like corn starch. Kids and adults alike will love this Roasted Strawberry Compote. We're partial to spooning these sweet strawberries in syrup over a triple-scoop of vanilla ice cream. Why not? You deserve it. Ingredients 2 pounds strawberries, halved (or quartered if large) ¾ cup powdered sugar 1 tablespoon fresh lemon juice ⅛ teaspoon kosher salt ¼ teaspoon vanilla extract Vanilla ice cream Directions Gently stir together strawberries; powdered sugar; fresh lemon juice; and kosher salt in a large bowl. Spoon mixture into a 13- x 9-inch baking dish. Roast at 400°F until strawberries are softened and mixture is bubbly, 25 to 30 minutes, stirring after 15 minutes. Remove from oven; stir in vanilla extract. Let stand 30 minutes. Serve warm with vanilla ice cream. Rate it Print