Warm Berry Compote

"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!"
 
Download
photo by Annacia photo by Annacia
photo by Annacia
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by FDADELKARIM photo by FDADELKARIM
Ready In:
10mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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!

Questions & Replies

  1. How long can you keep this and how should it be stored
     
Advertisement

Reviews

  1. Perfect berry compote :) I added a bit of cornstarch so it would keep consistancy being ladelled onto French toast (I used frozen berries so they got a bit watery)
     
  2. Thanks for sharing this recipe! Absolutely deliciously perfect. I could eat this like a bowl of soup. Outstanding :)
     
  3. 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.
     
  4. 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
     
  5. 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.
     
Advertisement

Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes