I wish I had a photo but we inhaled and licked the bowl clean, and I highly advise anyone reading this to do the same. Here's what happened: I bought blueberries, raspberries and black raspberries from the farmer's market on Friday with visions of flakey-crust pies and rich, custardy tarts. But the weekend came and went and the berries sat in the fridge.
Today, Liam really wanted to cook something but I really didn't want to pull my hair out over a pie crust. So, I relented and we made a triple berry compote. I was feeling badly for "wasting" the berries. Uh, right. And that's why there are none left.
The idea came from the Deborah Madison cookbook Local Flavors: Cooking and Eating from America's Farmers' Markets. She suggests cooking 3 pints of berries with 1/3 cup sugar or maple syrup. We cooked about 1 1/2 pints with a little less than 1/4 cup of sugar and, at little chef Liam's insistance, several shakes of cinnamon sugar (probably equivalent to a small pinch of cinnamon). When you make this, only heat the compote for about 2 minutes or so and then transfer it to a bowl and let it sit (if you can stand it). It's like eating the best imaginable pie filling. And, without the pastry, it's practically "light." That is, unless you a la mode it and eat the entire bowl.
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