The compote is best eaten the day it is made. Substitution: Get hold of some wild berries if you can, but this is a good treatment for any berry.Plus: More Dessert Recipes and Tips

Mark Bittman
Jean-Georges Vongerichten
April 1997

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Recipe Summary

Yield:
MAKES ABOUT 3 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium nonreactive saucepan, combine the sugar, butter and 1 cup of water. Boil over moderately high heat until reduced to a thick, clear syrup, about 15 minutes. Gently stir in the berries and cook until they start to break up, about 2 minutes. Pour the compote into a bowl; let cool to room temperature. Serve with sour cream.

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