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Ginger Berry Compote PDF Print E-mail

Adapted from The Cake Book by Tish Boyle

This zingy berry compote is a nice complement to homey cakes like  Pound Cake or Angel Food Cake. A little sweet whipped cream or vanilla ice cream on the side would be a nice accompaniment.

Ingredients:

1/2 cup (120 ml) water
1/2 cup (3.5 oz/100 g) granulated sugar
1-inch piece of fresh ginger, peeled and thinly sliced
1 cup (240 ml) assorted fresh berries, such as raspberries, quartered strawberries, and blueberries

Directions:

In a small saucepan, combine the water and sugar and bring to a boil. Remove the pan from the heat and add the ginger slices. Set aside to infuse for 30 minutes.

Place the berries in a medium bowl. Strain the ginger syrup over the berries (discard the ginger). Cover the compote and refrigerate for a least 1 hour, or until ready.

Store in the refrigerator, covered, for up to 24 hours.

Notes:

Yield: Makes about 1 1/4 cups


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