Tequila Berry Compote

Makes About 6 Cups Compote

½   Cup Granulated Sugar

¼   Cup Tequila (Cuervo Gold Preferred)

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

2     Cups Blueberries, Rinsed

1½ Cups Blackberries, Rinsed, Sliced in Half Lengthwise if Large

1½ Cups Raspberries, Rinsed


In a medium size saucepan combine the sugar and tequila 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. Add the blueberries and bring back to a gentle boil and cook for 30 seconds.

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.

Transfer the berry compote to a bowl and either serve immediately or cool completely in the refrigerator before serving over Semi-Freddo.

Tequila Berry Compote