Fresh Berry Compote

From the blog For Love of the Table

1 6 oz. box raspberries (or use an equal weight of frozen—thaw before using)

3 T. sugar

2 to 3 t. lemon juice—or to taste

1 lb. strawberries, washed, dried, hulled and cut into wedges or sliced

1 to 2 T. sugar

1 1/2 c. mixed berries—raspberries, blueberries and/or blackberries

Make a raspberry sauce: Purée the raspberries and pass through a fine-meshed strainer, pressing hard with a ladle or spatula in order to extract all of the purée. Stir in the sugar. Add lemon juice to taste.

About an hour or two before you plan to serve the compote, place the strawberries in a bowl and sugar lightly and toss to combine. When you are ready to serve the compote, add the other berries to the strawberries along with the raspberry sauce, folding carefully to distribute the berries and until all of the berries are coasted with the sauce.

http://www.forloveofthetable.com/2018/04/a-special-springtime-dessertdanish.html

As published on forloveofthetable.com