It might be winter right now but there's nothing better than a rip berry. Supermarkets freeze their berries and once we take it home there is a short lifespan for your berry.
At overripe a berry can still taste as good or even better, though, which is why industrious cooks get out their pie plates and jam pots and simmer for hours.
Here's a quick alternative: Make a compote. Three other ingredients and low heat will help most of the fruit keep its shape while its juices form a rich-looking, barely sweet sauce you can spoon over just about anything.
Who knew warming spices could make such a cool dish? This compote can be refrigerated for up to 1 week.
Recipe: Berry and spice compote
4 to 8 servings - makes about 1½ cups
Serve with a whipped cream-Greek yogurt mixture and/or granola.
- 450 g mixed fresh berries, such as raspberries, blueberries and blackberries, stemmed and rinsed
- 3 tablespoons dark brown sugar
- One 2,5 cm cinnamon stick
- 2 whole star anise
- Combine the berries, dark brown sugar, cinnamon stick and star anise in a heavy pot over low heat.
- Cover and cook for about 10 minutes, until the fruit has started to break down but still retains some shape.
- You don't want something that looks like jam.
- Discard the cinnamon stick and star anise.
- Serve chilled
This recipe was adapted from The Ginger & White Cookbook by Tonia George, Emma Scott and Nicholas Scott.