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Warm Berry Compote Recipe

Photography: Mark Boughton, Styling: Teresa Blackburn

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berry , compote , pints , berries , raspberries

Adding sugar to berries brings out their juices. Serve with cream or ice cream over biscuits for a warm fruit shortcake.

Ingredients

3 pints mixed berries (raspberries,
strawberries, blueberries,
huckleberries or blackberries)
1/3 cup sugar or maple syrup

Instructions

1. Clean and hull berries. Cut any large berries (strawberries) in half. Place in a skillet over medium-high heat. Sprinkle with sugar or syrup. Cook until berries are warm and soft and start to lose their juice, 1 to 2 minutes. Remove from heat and put in a bowl. As they sit, their juices will continue to come out and the flavors will open. Serves 4.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002). Relish the Season, "Fresh from the Market," May 2008.

Nutritional Information

Per serving: 90 calories, 0g fat, 0mg chol., 1g prot., 25g carbs., 2g fiber, 1mg sodium.