SUMMER BERRY COMPOTE

A REFRESHING berry compote that uses the best summer fruits mixed with Chambord, a delicious black raspberry liqueur (available from most supermarkets). It really enhances the flavour of the fruit. It also makes a lovely cocktail with Prosecco or Champagne. Alternatively try creme de cassis. Serves 4

150g (5½oz) raspberries

150g (5½oz) blackberries

125g (4½oz) strawberries

100g (3½oz) blueberries

100ml (3½fl oz) prosecco

25ml (1fl oz) Chambord

125g (4½oz) caster sugar

½ a vanilla pod Place the raspberries in a bowl. Place the blackberries, strawberries and blueberries in a colander and give them a gentle rinse with cold water, then place on kitchen paper to dry. Hull the strawberries and cut them into halves, or quarters if they are large. Place all the fruit in a shallow, heatproof dish. Put the Prosecco, Chambord and sugar into a small saucepan. Scrape out the seeds from the half vanilla pod, then add both the seeds and empty pod to the pan. Heat gently until the sugar is dissolved, stirring occasionally. Bring to the boil and allow to bubble for one minute. Pour the boiling syrup over the fruit, give it a gentle stir to make sure it is all coated, then cover the dish with cling film and allow the fruit to sit in the syrup while it cools. Serve the compote slightly warm, or chilled, with a dollop of lightly whipped cream or creme fraiche if you like.