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"A wonderful dessert using fresh summer berries." — Amelia
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1 pint strawberries, quartered
1 pint blueberries, rinsed and drained
1 pint fresh blackberries, rinsed and drained
1 pint fresh raspberries
1 pint red currants
1 tablespoon white sugar
3 tablespoons chopped fennel greens
A light, refreshing summer dessert. Great with whipped cream or without.
This is an excellent for a low fat, low sugar diet with a melody of taste sensations.
10 Ratings
I Think This Is A Great Dish!!!! YUMMY YUMMY IN YOU'RE TUM TUM
The fennel was so subtle that it had more visual and textural impact than flavor. Still, a nice, simple, elegant way to serve fresh fruit.
A definite hit. A wonderful lite end to any meal. I don't like raisins, so was leery of the red currants. They were fantastic in this dessert.
Really good, but I used raspberries, sweet cherries & blueberries. Instead of fennel, I used basil from my garden in one batch & mint & lavendar in another. Delicious! Even better if you cook it and serve warm.
Fabulous! This made for a simple yet elegant dessert and a perfect ending to a nice meal. It had a very wonderul combination of colors and flavors and was light and refreshing without being too filling. This is one dessert you don't have to feel guilty about!
This is very good, although not particularly special. Try it again when red currants are available.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Berry Compote
Serving Size: 1/5 of a recipe Servings Per Recipe: 5 Amount Per Serving Calories: 138 Calories from Fat: 10
Turn strawberries, raspberries, and blueberries into sweet, delicious pie!
Follow these simple steps to make a classic, all-American dessert.
This crisp features an explosion of summery berry flavors. You'll love it.
