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Warm Berry Compote with Vanilla Bean Ice Cream

Photo: Fran Gealer; Styling: Char Hatch Langos
Yield Makes 4 to 6 servings

Ingredients

  • 3/4 cup sugar
  • 3/4 cup water
  • 1/4 cup unsalted butter, softened
  • 1/4 cup raspberry schnapps
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • Vanilla Bean Ice Cream

How to Make It

  1. Combine sugar and water in a 4-quart saucepan, bring to a boil over medium-high heat, and cook 5 minutes or until reduced by half. Remove from heat, and whisk in butter and schnapps.

  2. Add berries to pan, and cook over medium heat 1 minute or just until berries are warm, stirring gently. Remove from heat, and serve over Vanilla Bean Ice Cream.

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