Summer Berry Compote

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients:
  • 1 tbsp. unsalted butter
  • 3 tbsps. vanilla sugar
  • 3 tbsps. Honey
  • 1 orange – zest and juice
  • 1 pint fresh Blueberries
  • 1 pint fresh Blackberries
  • 1 pint fresh Strawberries – cleaned and hulled
Directions
  1. In a saucepan over medium heat, melt butter with the sugar, honey and orange juice/zest.
  2. Cook until sugar begins to dissolve, about 2-3 minutes. Add the blueberries and cook until they start popping and begin to release juice, about 2-3 minutes. Then add the blackberries and strawberries and cook until soft and ready to burst, about 3-4 minutes, depending on ripeness.
  3. Use a rubber spatula to stir carefully (do not crush berries). Serve immediately or store in an airtight jar and refrigerate (*once cooled). Use later with ice cream, crepes, or simply on toast for breakfast. Enjoy!
*Once refrigerated it will thicken like a loose marmalade.