Summer Berry Compote Recipes

CHEF LEE ANNE WONG'S PANCAKES WITH SUMMER BERRY COMPOTE

Chef Lee Anne Wong's Pancakes with Summer Berry Compote image

Provided by Food Network

Categories dessert

Time 17m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
1/2 teaspoon vanilla extract
1/4 cup butter, melted, plus more as needed
1 recipe Summer Berry Compote, recipe follows
2 tablespoons butter
4 cups mixed berries, cleaned and trimmed
1/2 cup sugar, plus more if desired
1 lemon, zested and juiced, plus more if desired
Pinch salt
1/4 cup fresh basil leaves, chiffonade

Steps:

Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper.
In a large bowl, whisk the eggs, milk, and vanilla extract together until well combined. Add the dry ingredients to the bowl and whisk until a thick batter is formed. Whisk in the melted butter.
Heat a nonstick griddle or pan over medium heat. Add a teaspoon of butter and swirl the pan to coat the bottom. Ladle 1/4 cup of the batter onto the pan to form a pancake. Cook until you see bubbles break the surface of the pancake and the underside is golden brown, about 2 to 3 minutes. Then carefully flip the pancake to finish cooking on the other side, another 2 to 3 minutes. Transfer the pancakes to a platter and cover with foil to keep warm (or place in a preheated 200 degree F oven, covered) and continue to make the pancakes until all of the batter has been used up, wiping out the pan or griddle with a paper towel after each use.
Serve with warm Summer Berry Compote.
In a large nonstick skillet, melt the butter over medium-high heat. Add the mixed berries, sugar, lemon zest and lemon juice.
Saute the mixture, stirring often, until the berries begin to break down and release their juices, around 5 minutes. Add the pinch of salt and check for seasoning (add more sugar and lemon juice, if desired).
Remove the pan from the heat and stir in the basil leaves. Serve immediately with warm pancakes.

MIXED BERRY COMPOTE

Mixed Berry Compote image

Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min

Categories Sauce Berry Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

3 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons fresh lemon juice
3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries

Steps:

Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
Serve warm or at room temperature.

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