Berry Compote with Balsamic Syrup

Makes About 6 Cups Compote and 1 Cup Syrup

For the Berry Compote

¼ Cup Granulated Sugar

2 Tablespoons Raspberry Liquor

3 Cups Strawberries, Rinsed, Hulled and Sliced in Half Lengthwise

2 Cups Blueberries, Rinsed

1½ Cups Blackberries, Rinsed

1½ Cups Raspberries, Rinsed

For the Balsamic Syrup

1 Cup Balsamic Vinegar

2 Tablespoons Granulated Sugar

Reserved Juice From Berry Compote

For the Berry Compote

In a medium size saucepan combine the sugar and the raspberry liquor and bring to a boil to dissolve the sugar. Once the sugar is dissolved add the strawberries and toss to coat the strawberries with the syrup. Bring back to a gentle boil and cook for one minute. Add the blueberries, toss to combine with the strawberries and cook for one minute more.

Remove the pan from the heat and add the blackberries and the raspberries. Gently combine with the strawberry/blueberry mixture being careful to not break up the raspberries and the blackberries.

Let the mixture sit in the pan for about 10 minutes. Drain the berries and reserve the juice. Place the berries in a container, cool completely and refrigerate until ready to serve.

The berry compote should be made the day of serving.

For the Balsamic Syrup

In a small saucepan combine the berry juice, balsamic vinegar and 2 tablespoons of sugar and bring to a boil to dissolve the sugar. Reduce the heat to a slow simmer and cook the mixture until it is thick and syrupy, stirring often, about 10 minutes. The syrup is thick enough when it leaves a trail on the bottom of the pan when you run a spoon through.

Cool and serve at room temperature.

Hints and Tips: The syrup can be made up to a week in advance and kept refrigerated. Bring to room temperature before serving.

XVOO Cake With Berry Compote, Balsamic Syrup and Whipped Sweetened Creme Fraiche

XVOO Cake With Berry Compote, Balsamic Syrup and Whipped Sweetened Creme Fraiche

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