Marionberry Compote With Angel Food Cake

Recipe Ingredients

1/2 cup	118ml	Water
1/3 cup	65g / 2.3oz	Sugar
1 tablespoon	15ml	Fresh lemon juice
3		Allspice
3 cups	711ml	Fresh or frozen marionberries
		Store-bought angel food cake
		Whipped Cream
1 cup	237ml	Very cold heavy cream
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Vanilla extract

Recipe Instructions

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. (Makes 2 cups)

This recipe yields 3 cups compote, 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9717) - from the TV FOOD - NETWORK

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