Slow cooking is important for the fruit to retain its shape.
3 cups mixed blackberries, raspberries, strawberries, and blueberries
1/2 cup orange juice
1/2 cup confectioners sugar, sifted
1 tablespoon quick-cooking tapioca
I star fruit (carambola), sliced four times cross-wise to form stars
2 scoops vanilla ice cream
2 sprigs mint leaves
Rinse fruit. Place berries, orange juice, and sugar in a saucepan and bring to a simmer over moderate heat. Reduce heat and simmer for 5 minutes. Using a strainer, remove fruit from saucepan and place in a dish. Set to the side.
Stir tapioca into the liquid left in the saucepan and simmer for 4 to 5 minutes, stirring occasionally. Add berries and star fruit to saucepan and remove from heat. Let sit for 20 minutes.
On two large plates, place ice cream and pour fruit compote over top. Garnish with mint leaves and serve immediately.
Yield: 2 servings
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