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Boysenberry compote

Time 20 minutes
Yields Serves 6
Boysenberry compote
(Los Angeles Times)
1

Mix the sugar and water in a medium stainless saucepan. Dip your hands in water and use them to wipe down the sides of the pot to remove sugar granules and prevent crystallization.

2

Cook the sugar-water mixture without stirring over high heat to a light golden caramel, about 10 minutes.

3

Add the brandy and half of the berries to the pan. Reduce the heat to medium and continue to cook until the sugar melts, about 5 minutes. Do not overcook; you want the berries to remain whole.

4

Remove from heat and strain the berries over a bowl. Return the juice to the pan and bring to a boil over a high flame. Whisk in the cornstarch slurry. Boil until thickened and clear, about two minutes.

5

In a bowl, gently combine the cooked berries, the remaining fresh berries and the thickened juice.


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