SUMMER BERRY COMPOTE ON VANILLA ICE CREAM

THIS is wonderful on top of vanilla ice cream. I first ate it 50 years ago at the Vienna Opera House in the interval, and I’m ashamed to say I’ve forgotten the opera but still remember the ice cream. I serve the compote cold in the summer and warm and spicy in the winter. I make and freeze it when there’s a glut of berries in the garden, or when they can be had cheaply, making some plain and some spiced. SERVES 6 For the compote

● 500g summer berries (raspberries, blackberries, strawberries, blueberries, and blackcurrants) ● 50g caster sugar ● ½ tsp grated nutmeg (optional) ● 3 cardamom pods, bashed (optional)

● 3cm piece ginger, sliced into 3 (optional) ● Vanilla ice cream, to serve ● Chocolate and macadamia biscotti, to serve (see facing page for recipe) IN A saucepan, simmer the fruit with 50ml water and the sugar for 4-5 minutes, just until the berries begin to burst. Strain through a nylon sieve set over a bowl and allow to drip for 5 minutes or so. Return the juice to the saucepan, reserving the berries for later. (For the spiced version, add the nutmeg, cardamom and ginger now). Simmer for about 6-8 minutes over a medium heat, until thick, syrupy and reduced by half. Strain out the flavourings, if any, and add the berries. Allow to cool, then chill in the fridge. Put a ball or two of ice cream into each glass and top with the chilled compote. Or serve the ice cream in bowls and hand round the compote separately. Serve with home-made biscotti, if liked (see below).