Summer berries are whiz-bang beautiful right up until the time they aren’t. At overripe, they can still taste as good or even better, though, which is why industrious cooks get out their pie plates and jam pots and simmer for hours.
Here’s a quick alternative: Make a compote. Three other ingredients and low heat will help most of the fruit keep its shape while its juices form a rich-looking, barely sweet sauce you can spoon over just about anything.
Who knew warming spices could make such a cool dish?
BERRY AND SPICE COMPOTE
Serve with a whipped cream-Greek yogurt mixture and/or granola.
4 to 8 servings (makes 1 1/2 cups)
1 pound mixed fresh berries, such as raspberries, blueberries and blackberries, stemmed and rinsed
3 tablespoons dark brown sugar
One 3-inch cinnamon stick
2 whole star anise
Combine the berries, dark brown sugar, cinnamon stick and star anise in a heavy pot over low heat. Cover and cook for about 10 minutes, until the fruit has started to break down but still retains some shape. (You don’t want something that looks like jam.) Discard the cinnamon stick and star anise.
Serve chilled.
The compote can be refrigerated for up to 1 week.
Copy the Story LinkSend questions/comments to the editors.
Success. Please wait for the page to reload. If the page does not reload within 5 seconds, please refresh the page.
Enter your email and password to access comments.
Hi, to comment on stories you must . This profile is in addition to your subscription and website login.
Already have a commenting profile? .
Invalid username/password.
Please check your email to confirm and complete your registration.
Only subscribers are eligible to post comments. Please subscribe or login first for digital access. Here’s why.
Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.