warm berry compote.

In the house I grew up in, in sweet Pleasant Valley, we had raspberry bushes that lined the fence between our yard and our neighbors. My dad would make a warm berry compote from our fresh raspberries for our Saturday morning pancakes. This stewed fruit sauce can add something special to so many things- pancakes, waffles, french toast, yogurt or ice cream, angel food cake or pound cake...the sky's the limit!

I used four different types of berries- strawberries, blueberries, blackberries and raspberries- to create my compote. You don't need to make it from four different types of berries- it could be a three berry compote, two berry compote or even just a berry compote. Use what is on sale, in your house or what you like best. It is a great way to put mushy berries to good use.

1 pint of berries (fresh, washed or frozen)

1/2 cup sugar

1/4 cup water (only needed when using fresh berries)

1 tablespoon cornstarch

In a sauce pan over medium heat, combine berries, sugar, water and cornstarch. Mash berries with fork or potato masher. When the sauce starts to bubble, reduce heat to low. Let simmer for 20 minutes. Stir occasionally.

You can adjust the thickness of the compote. Add more water to thin it out. Add more cornstarch to make it thicker.

xx.

val