Sparkling summer berry compote

Sparkling summer berry compote

By
From
How to Cook Desserts
Serves
4
Photographer
Peter Cassidy

Chambord, a delicious black raspberry liqueur, really enhances the flavour of summer fruits. When added to Prosecco or Champagne, it also makes a lovely cocktail. Alternatively, cassis or crème de mûre work very well in this fresh-tasting berry compote.

Ingredients

Quantity Ingredient
150g raspberries
150g blackberries
125g strawberries
100g blueberries
100ml prosecco
25ml chambord
125g caster sugar
1/2 vanilla pod

Method

  1. Place the raspberries in a bowl. Place the blackberries, strawberries and blueberries in a colander and give them a gentle rinse with cold water, then place on kitchen paper to dry.
  2. Hull the strawberries and cut them into halves, or quarters if they are large. Place all the fruit in a shallow, heatproof dish.
  3. Put the Prosecco, Chambord and sugar into a small saucepan. Scrape out the seeds from the half vanilla pod, then add both the seeds and empty pod to the pan. Heat gently until the sugar is dissolved, stirring occasionally.
  4. Bring to the boil and let bubble for 1 minute. Pour the boiling syrup over the fruit, give it a gentle stir to make sure it is all coated in the syrup, then cover the dish with cling film and allow the fruit to sit in the syrup while it cools.
  5. Serve the compote slightly warm, or chilled, with a dollop of lightly whipped cream or crème fraîche if you like.
Tags:
leiths
desserts
baking
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