JULY 6TH, 2010
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The beautiful, fruiting time of year has begun here in New York City, and we welcome it with open arms with this delicious recipe as prepared by our Growing Chefs culinary team at the New York Botanical Garden. Presented by Glenn Robinson, this simple dish is a great introduction for kids to the timeless way to keep fruits long past their immediate season. What’s better than a hand-made jam for your school lunch PB & J?
Mixed berry compote (serves
Ingredients:
- 3 pints of berries(1 pint per type of berry such as raspberry, juneberry, mulberry as used in cooking demo; other berries or fruit can be used such as strawberry, plum, or nectarine)
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon lemon zest(any citrus will do)
- 2 whole cloves
Simple Steps:
Pour berries into a medium saucepan. Turn heat to medium-high. Pour water sugar, lemon zest, and cloves into berries. Gently stir until mixture is fairly evenly dispersed. Allow mixture to simmer for about 15 minutes(or until mixture thickens) stirring occasionally. Remove from heat and let cool before serving.