Amy Riolo: Hi! I am Chef Amy Riolo with Harris Teeter and today I am making a home made Mixed-Berry Compote. We'll need Trimmed Strawberries, Blackberries, Raspberries, Blueberries, Cinnamon Stick, Cornstarch, Agave Nectar.
To begin, we'll start off by putting all of our berries into our sauce pan. I am going to turn on heat on to about medium-high. Now the way that we're going to get this to thicken up is by adding in our cornstarch mixture.
We had 3 teaspoons cornstarch which we dissolved into water. So I am going to go ahead and just very slowly pour that in and I am going to add a cinnamon stick. Because as a cinnamon stick cooks it really releases a lot of the essential oils from the bark and you get a get a great flavor in with the berries.
Then I am going to add about a third a cup of agave nectar and I am just going to stir this mixture together. Let this come to a boil, then I am going to turn it down to low, place my lid on and let it simmer for about five minutes or just until the berries really start to burst and gets soft and thicken up. And then we'll go ahead and cool it and be able to serve it.
So our home made mixed berry compote is just finished cooking. You can see what a nice this has made. How it has really come up and solidified a little bit together. We'll just bring this to room temperature and then we can refrigerate it until we're serving or you can serve it while it's still a little bit warm.
So there you have our home made Mixed Berry Compote. Enjoy.