Strawberry Compote

Sour Cream Cheesecake from Jewish Table
  • Yield: 2 1/2 cups

This recipe works with Bing cherries and many other fresh fruits, too. Experiment!


2cups strawberries
1/2cup sugar
1 vanilla bean


  1. Hull 2 cups of strawberries and cut them in half. Combine them with ½ cup sugar in a medium saucepan.
  2. Split 1 vanilla bean lengthwise in half and scrape the seeds into the pan; stir to combine and then add the pod halves.
  3. Bring to simmering over medium high heat and cook until the sugar is melted and the berries are softened—for 5 to 10 minutes.
  4. Remove from the heat, remove the vanilla pods, and transfer the compote to a small bowl (or food storage container); cover and refrigerate until chilled.

Reprinted with permission from The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes (St. Martin’s Press, 2013).