Berry Compote
3 pints strawberries, halved
1 C blueberries
1 C raspberries
1-1/2 pints vanilla ice cream, softened
2 TBS orange peel, grated
In a large bowl, gently toss strawberries with sugar. Cover and refrigerate for about two hours, tossing occasionally. Just before serving, alternately spoon strawberries, blueberries and raspberries into a large glass serving bowl. In another bowl, combine ice cream with orange peel. Spoon some of the mixture on top of berries to garnish. Serve at once.
Recipe featured in Food Fare's Community Garden Cookbook.
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