Berry Compote

Berry compotes marry beautifully with a sweet risotto or a rich, sweeten polenta. I often make compotes for weekend breakfasts, typically making enough to have some leftover. The leftover compote is used during the week, doing wonders to enliven quick weekday breakfasts. Use the compote as a topping on breakfast staples: bread, farina, (french) toast, oatmeal, plain yogurt, Müesli, waffles, pancakes, and cake. Yes, cake for breakfast. Nothing quite like indulging on a piece of cake for breakfast. As my husband once quipped: "Muffins are for people who don't have the family jewels to eat cake for breakfast."

Berry Compote

Ingredients:

8 oz blackberries

8 oz blueberries

8 oz raspberries

8 oz strawberries

1 Tbs. sugar

2 Tbs. honey

2 Tbs. fresh lemon juice

Method:

1. In a saucepan over medium heat, stir together the berries, honey, sugar, and lemon juice.

2. Bring to a simmer and cook, stirring occasionally, until most of the berries have broken down and the mixture is thickened, about 20 minutes; reduce the heat if the compote sticks to the pan.

3. Remove from the heat and spoon over hot risotto. Variation: let the compote cool to room temperature and serve over whatever your heart desires. Try it on a loin of pork.