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.
