Grilled Strawberry Cherry Compote and Vanilla Ice Cream
The 4th is this weekend and for many, it's a challenging time to wrap our arms around how to celebrate the right way, safely, and genuinely — but something we can appreciate is that no holiday is complete without dessert. When dessert is enjoyed, it's like all is right in the world, so let’s skip ahead to the good stuff, shall we?
While the grill is hot, let the fruit simmer! That’s right — fruit. Christiann Koepke’s grilled strawberry cherry compote paired with vanilla ice cream offers a fresh take on the traditional red, white, and blue foods we see every year. Seasonal and just the right amount of sweet, this treat is one you must bookmark.
Happy 4th of July!
grilled strawberry cherry compote
makes: 2 cups
2 lb. strawberries, hulled and quartered
¾ cup cherries, hulled and halved
3 cups white wine, dry, quality, separated
3 Tbsp. honey
1 tsp. orange blossom water (optional)
Vanilla ice cream
Over stove top, reduce remaining 2 ½ cups wine over medium heat for 35-40 minutes or until it reduces to about 1 cup. Add honey and stir. Set aside.
In a cast iron skillet on outdoor grill or fire, roast strawberries and cherries over medium low heat with ½ cup wine, covered, for 15 minutes. Stir occasionally, being careful to not burn with heat fluctuations that may happen.
Remove cover from strawberries at 15 minute mark and continue to roast, stirring occasionally for another 25 minutes, for a total of 40 minutes or until strawberries turn syrupy and liquid is minimal.
Add reduced wine and honey to strawberries while still roasting. Stir and continue to roast for another 15 to 20 minutes or until reduced and syrupy once again.
(optional) Remove from heat and add orange blossom water.
Serve warm over ice cream and store any leftovers in an airtight container.