Recipe courtesy of Sara Moulton
Marionberry Compote with Angel Food Cake
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 3 cups compote, 8 servings
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- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 3 cups compote, 8 servings
Ingredients
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
Directions
- 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
