Fruit Compote and Ice Cream

Sophie Grigson's scrumptious, boozy berries are fabulous with icecream and all manner of desserts; in fact, they're as versatile as they are addictive!
By Sophie Grigson
Fruit Compote and Ice Cream
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 700 g mixed summer berries, e.g. blackcurrants, raspberries, red currants, white currants, blueberries, blackberries
  • 250 g caster sugar
  • 125 ml red wine
  • 1 sprig rosemary
  • 1 vanilla pod, split open

Method

1. Place the fruit in non-reactive saucepan and add the sugar, wine, rosemary and split vanilla pod.

2. Bring to the boil and stir until the sugar has dissolved. Turn down the heat and simmer for 3 minutes, until the compote has thickened slightly. Remove from the heat.

3. When the compote has cooled, take out the vanilla pod and serve with vanilla ice cream.

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