Warm Berry Compote

Delicious served with Chef David Robertson's recipe for Lemon Basil Crêpes.
  • Prep time 5 mins
  • Cook time 6 mins
  • Yields 4

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  • Recipe Attribution Chef David Robertson


  • 1/2 cup fresh orange juice
  • 1 Tbsp honey
  • 1/4 vanilla bean, split
  • 1/3 cup blueberries
  • 1/3 cup blackberries
  • 1/3 cup raspberries
  • 1 tsp cornstarch (dissolved in 2 tsp water)


  • measuring cups and spoons
  • small saucepan


  1. In a small saucepan, combine the orange juice and honey.
  2. Scrape the seeds from the vanilla bean into the saucepan and then add the bean. Bring to a boil over medium heat, stirring to dissolve the honey (about 2 minutes).
  3. Add the blueberries and blackberries and cook for another minute.
  4. Gently fold in the raspberries. Stir in the cornstarch/water mixture and gently simmer the compote until slightly thickened. 
  5. Discard the vanilla bean and serve warm.

Serve with Lemon Basil Crêpes.

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  • I used frozen berries for this recipe, so I added an extra half teaspoon of cornstarch.

    Ally Gallop 16 May 2012, at 12:09 pm

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