Warm Berry Compote

Warm Berry Compote
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 2 mins
  • Cook: 1 mins

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


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


  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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