Recipe of the month: Berry compote

Keep your cool this month with a refreshing fruit salad.

 Moss Creek – Berry compote

Indispensable to Moss Creek’s clubhouse menus, Chef Stephen Stewart’s exquisite berry compote perfectly complements sliced melons, pineapples, and citrus. Topped with a drizzle of honey-mango dressing and served alongside a slice of date-nut terrine, this culinary creation is an ideal treat for warm-weather indulgence.

Ingredients (berry compote)

3 pints blackberries

3 pints blueberries

3 pints strawberries (quartered)

1/2 cup mint simple syrup


Combine gently and refrigerate.

Ingredients (honey-mango dressing)

1 cup plain yogurt

2 cups mango puree

1/2 cup honey

1/2 cup balsamic vinegar

1 tablespoon chopped herbs

1 teaspoon salt

1/2 teaspoon white pepper

Pinch nutmeg


Combine all ingredients and blend thoroughly. Refrigerate.

Sliced melons, pineapples, and citrus make the perfect complement to this tasty salad by Moss Creek chef Stephen Stewart. 

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