Recipe courtesy of Sara Moulton

Marionberry Compote with Angel Food Cake

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  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 3 cups compote, 8 servings
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1/2 cup water

1/3 cup sugar

1 tablespoon fresh lemon juice

3 whole allspice

3 cups fresh or frozen marionberries

Angel food cake, store-bought

Whipped cream, as an accompaniment, recipe follows

Whipped Cream:

1 cup very cold heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract


  1. Bring water, sugar, lemon juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Remove allspice and stir in berries. Cook, tossing gently until berries are warm and juices begin releasing, about 3 to 4 minutes.
  2. Serve over store-bought angel food cake and top with whipped cream.

Whipped Cream:

  1. Beat cream in a chilled bowl until frothy. Slowly beat in sugar and vanilla and continue beating until soft, glossy peaks form, scraping bowl often. Refrigerate until ready to use, then beat lightly with a whisk before serving.
  2. Yield: 2 cups