Warm Berry-Thyme Compote

Photo: Annabelle Breakey; Styling: Randy Mon

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.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 21%
  • Protein: 0.7g
  • Fat: 2.3g
  • Saturated fat: 1.2g
  • Carbohydrate: 21g
  • Fiber: 3.5g
  • Sodium: 22mg
  • Cholesterol: 5.2mg

Ingredients

  • 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

Preparation

  1. 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.
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