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Berry compote

(Aaron Kagan)
August 24, 2011

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Serves 4

Carole Drury, a native of Montparnasse and the cook behind The French Tart, runs a stall that sells crepes, pate, and tarts at farmers’ markets in Vermont’s Northeast Kingdom. She prefers to make this recipe with black currants, but says that blueberries or blackberries do well, too. Serve the compote beside pork, chicken, or pate, or spread it on bread. It can be served as soon as it cools or refrigerated for several weeks.

2 pints black currants, blueberries, or blackberries
1 cup applesauce
1/4 cup vodka
1 tablespoon maple syrup

1. In a saucepan with enough water to film the bottom, add the berries and simmer, covered, over medium heat for 5 minutes or until they are tender.

2. Pour the berries through a strainer into a bowl.

3. Add the applesauce, vodka, and maple syrup. Taste for sweetness and add more maple syrup, if you like.

4. Pour into a glass jar or ramekins. Cool (the compote will thicken). Cover tightly and refrigerate for up to 6 weeks.

Adapted from Carole Drury