Warm Berry Compote with Vanilla Bean Ice Cream

Photo: Fran Gealer; Styling: Char Hatch Langos

Recipe from


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


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.

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.


Michael McCarty,

Welcome to Michael's

October 2008