Compote of Red Berries with Vanilla Ice Cream

A stunning dessert from Curtis Stone - colourful soft fruits in orange-flavoured caramel sauce, topped with vanilla ice cream
By Curtis Stone
Compote of Red Berries with Vanilla Ice Cream
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: easy



  • 100 g caster sugar
  • zest and strained juice of 1 large oranges
  • 250 g strawberries
  • 125 g blackberries
  • 115 g blueberries
  • 115 g raspberries
  • 1 cinnamon stick
  • 2 vanilla pods, split
  • 100 g redcurrants
  • icing sugar, for dusting
  • vanilla ice cream, to serve
  • sprigs mint, to decorate


1. Put the sugar in small heavy-based saucepan. Cook over medium heat until the sugar begins to melt. Stir very gently so that it colours evenly. When melted completely, add the orange zest and juice. Stir until dissolved.

2. Add the blackberries and strawberries first then the rest of the fruit, cinnamon stick and vanilla pods. Simmer gently for a few minutes, then leave to cool.

3. Tip the red currants into a bowl and dust generously with icing sugar.

4. Spoon the compĂ´te into individual serving bowls. Add a scoop of ice cream, a mint sprig and finally the red currants.

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