Recipe courtesy of Sara Moulton
Show: Cooking Live
Episode: Made in America
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15 min
10 min
5 min
3 cups compote, 8 servings


Whipped Cream:


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.

Serve over store-bought angel food cake and top with whipped cream.

Whipped Cream:

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.

Yield: 2 cups

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