Summer berry compote
SERVES 6 Preparation
5 min Cooking 10-15 min Chilling
2 hours or overnight
500 ml (2 c) fresh or frozen strawberries,
500 ml (2 c) frozen raspberries
250 ml (1 c) frozen blueberries a few fresh basil leaves
60 ml (¼ c) sherry
30 ml (2 T) treacle sugar ice cream or fruit kebabs or cheesecake
1 Put the fruit, basil, sherry and treacle sugar in a small saucepan and simmer over moderate coals until syrupy.
2 Chill for 2 hours or preferably overnight.
3 Serve the compote as a sauce with ice cream, fruit kebabs (recipe right) or cheesecake (recipe on page 93) .