Warm Berry Compote

Kitchen Tested
  • Yield 4 servings
  • Prep 2 mins
  • Cook 1 mins

Capture fresh berries at their peak with a quick-and-easy compote.

Warm Berry Compote
Mark Boughton Photography / styling by Teresa Blackburn

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.
  2. 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.
  3. As they sit, their juices will continue to come out and the flavors will open.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002).

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