Berry Compote

Makes servings

Prep Time 5

Cook Time 20

6 oz (170 g) fresh blackberries, washed
6 oz (170 g) fresh raspberries, washed
¼ cup (50 g) sugar
2 scant tsp (2 scant tsp) starch (corn or potato starch)
1 tbsp (1 tbsp ) cognac (optional), or other brandy
1 tsp (1 tsp) vanilla extract
1 wedge of (1 wedge of) lemon

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

Prep: Have the starch, vanilla, cognac and lemon wedge ready at quick reach.
Start out by putting a little less than half the fresh berries in your serving dish.
Make the syrup: In a medium sauce pan, bring the sugar and 2 tablespoons water to a boil over medium heat, without stirring. Cook about 10 minutes more, occasionally tilting or gently swirling the pan, until a caramel color appears.
Meanwhile, in a tiny bowl, stir 1 tablespoon water with the starch and set aside.
Add fruit to the syrup: When the sugar has reached a caramel color, add the rest of the berries and the liquor to the pan. This will turn the sugar syrup rock hard. No worries, continue to cook the berries without stirring* until they release their juices and dissolve the sugar, about 3 minutes. (* If needed, turn the blackberries one at a time with tongs, so as not to break up the raspberries.)
With a slotted spoon or skimmer, remove the cooked berries, leaving their syrup behind in the saucepan, and add them to the fresh berries in the serving bowl. (Attention here: make sure not to touch the hot fruit or syrup—they get really hot!) Add the vanilla and gently stir with a wooden spoon to mix.
Now for the thickener: Return the saucepan of syrup back to the stove, whisk in the starch water, and cook over medium heat, stirring often, until the syrup thickens into a sauce consistency.
Stir the thickened syrup in with the berries, then finish it off with a squeeze of lemon juice and gently stir.

Ways to Enjoy

- With a fresh baguette or country bread and butter
- Filling for crepes
- Topping for pancakes, waffles or French toast
- Topping or parfait with yogurt or whipped cream
- Topping for ice cream or frozen yogurt
- Topping for cake or other desserts. On pound cake, on cheesecake ...

Storing your Compote

This berry compote is intended to be enjoyed fresh, and eaten within a few days if kept covered in the refrigerator. It can also be frozen and then thawed in the fridge. Long-term storage outside the freezer would require boiling jars and all the proper procedures that go along with making preserves.

Tools

Slotted Spoon or skimmer, to carefully lift and strain the hot syrupy fruit from the sauce pan.

Nutrition Information

Please keep in mind that nutritional info is an estimate and varies according to ingredients used.