Prep 4 mins
Cook 6 mins
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!
- 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.
- Cook 2 minutes, then add berries, lemon juice & salt.
- Return to boil, then add butter & swirl mixture around in the pan until butter melts.
- 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.
- Serve immediately & enjoy!
I made this compote to serve as a sauce with a white chocolate bread pudding and it was delicious! It was super easy to make. The only modifications I made were using frozen berries instead of fresh and using 3/4 of the butter the recipe called for. I also cooked it a little longer than specified in the recipe to make it thicker and smoother since I was using it as a sauce.
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
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.