Warm Berry Compote

Sydney Mike's Note:

This recipe is from the Williams-Sonoma FRUIT DESSERT cookbook, a copy of which my gracious partner in the current Cookbook Swap sent to me! It is ALWAYS best to use fruits when they are in season, but if making this recipe when they are not, frozen berries COULD be used!

• Total Time: 10 mins
• Prep Time: 4 mins
• Cook Time: 6 mins

Ingredients:

Servings: 4

• 1/2 cup granulated sugar
• 2 cups strawberries, hulled, quartered
• 1 cup blueberries
• 1 cup blackberry
• 2 teaspoons fresh lemon juice
• 1 pinch salt
• 1/4 cup unsalted butter, room temperature, cubed

Directions:

1. In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
2. Cook 2 minutes, then add berries, lemon juice & salt.
3. Return to boil, then add butter & swirl mixture around in the pan until butter melts.
4. Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
5. Serve immediately & enjoy!

Reviews

[Annacia]

Tomorrow is Nov 1 and strawberries are well out of season so I used frozen mixed berries, sweetened with Splenda and skipped the butter. It's completely yummy and could be used in many ways. Very quick to make too :D

[BakinBaby]

So easy, so lovey, etc.... I used frozen stawberries and fresh blueberries (they are in season)... but I don't think it would make a difference. Delish and so... easy to make. Made for bev. tag.

[bluemoon downunder]

Very quick to make; totally delicious! I used half the sugar and used white wine instead of water (decadent personal taste preferences). Loved the blend of flavours: the contrasting tartness and slight sweetness. Topped with a dollop of creamy Greek yoghurt and some toasted slivered almonds. YUM! Thanks for sharing this recipe. Made for Gimme 5.