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Warm Berry-Thyme Compote

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Makes 6 servings
Dress up vanilla ice cream with a berry delicious fruit-and-sugar topping. The chunky syrup gets a punch of flavor from lemon juice and fresh thyme. Simply cook the berries for about four minutes in a saucepan and serve warm.


  • 1 tablespoon butter
  • 1 1/2 cups blackberries
  • 1 1/2 cups blueberries
  • About 1/4 cup sugar
  • About 1 tbsp. fresh lemon juice
  • 2 tablespoons chopped fresh thyme leaves
  • 1 cup raspberries

Nutrition Information

  • calories 100
  • caloriesfromfat 21 %
  • protein 0.7 g
  • fat 2.3 g
  • satfat 1.2 g
  • carbohydrate 21 g
  • fiber 3.5 g
  • sodium 22 mg
  • cholesterol 5.2 mg

How to Make It

  1. Melt butter in a large frying pan over medium heat. Stir in blackberries, blueberries, 1/4 cup sugar, and 1 tbsp. lemon juice. Cook until juices are released from fruit, about 4 minutes. Stir in thyme, then raspberries. Add more sugar and lemon juice to taste, depending on sweetness of berries. Serve warm over ice cream.

  2. Note: Nutritional analysis is per 1/2-cup serving.