Mixed Berry Compote
"Field Peas to Foie Gras: Southern Recipes with a French Accent" and Your Resident Gourmet, Atlanta
We’ve all been there: you buy a pint of berries with the intention of savoring every last bite, only to fast-forward a week and find yourself with a pile of mush. But take heart! These pieces are perfect specimens for this compote from Jennifer Hill Booker. With just a handful of pantry staples, your berries will go from bruised and blemished to the base of an elegant topping for waffles, pancakes, and even ice cream and sorbet.
- 2 cups fresh strawberries, hulled and quartered
- 2 cups fresh blueberries
- 1 cup fresh blackberries
- 1/4 cup brown sugar (optional)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 pinch sea salt
Combine the strawberries, blueberries, blackberries, brown sugar, lemon juice, lemon zest, and salt in a medium, heavy-bottomed saucepan.
Bring to a boil over medium-high heat, and then reduce to a simmer. Simmer the mixture until the blueberries burst and the compote thickens, about 45 minutes, stirring occasionally.
Remove from heat and allow to cool. The compote will continue to thicken as it cools.
Transfer to an airtight container and store in the refrigerator for up to 10 days.
From Waste Not: How to Get the Most from Your Food by The James Beard Foundation/Rizzoli Publishing.