Warm Berry Compote with Vanilla Bean Ice Cream
Photo: Fran Gealer; Styling: Char Hatch Langos
Yield: Makes 4 to 6 servings
- 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
- 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.
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