RECIPE TITLE "Mixed Berry Compote Recipe"
about 6 cups ---
Since you can, make this 1 day ahead to allow flavors more time
to develop. Leftover compote, like the apricot puree, is nice with
latkes for breakfast or even over cottage cheese or yogurt.
Cooking.com Tip: Hulling strawberries can be a tedious chore without
the proper tool. A strawberry huller makes easy prep work of this
task, plucking the stems off effortlessly with just a gentle tug.
1/2 cup plus 1 tablespoon strawberry jam
3 tablespoons apricot puree (see Apricot Cake and Berry Compote
1 1/2 1-pint baskets strawberries, rinsed, hulled, cut into 1/2-inch
Three 1/2-pint baskets raspberries
One 1/2-pint basket blueberries
One 1/2-pint basket blackberries, halved if large
Whisk jam and apricot puree in large bowl to blend. Gently mix
in all berries. Let compote stand at room temperature at least 2
hours, tossing occasionally.
DO-AHEAD TIP: Can be made 1 day ahead. Cover and refrigerate.
Recipe created exclusively for Cooking.com by Selma Elaine Brown.
Serving size = 3/4 cup
Makes about 6 cups
Facts per Serving
Calories: 121 Fat: 1g Carbohydrates: 30g
Cholesterol: 0mg Sodium: 4mg Protein: 1g
Fiber: 6g % Cal. from Fat: 7% % Cal. from Carbs: 99%
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