Mulberry compote

Yield: 4 servings

Measure Ingredient
4 pounds Mulberries
\N \N Sugar; to taste

Pick out your best mulberries and put them into a bowl. Reduce the rest - or about 2 lbs of the rest - to juice. this can be done by liquidizing or processing, and then straining. Or by simmering the fruit over a low heat until the juices run. or by putting the fruit into a jug in a low oven, or a bain marie, until they float in their own juice.

Sweeten the juice to taste, having regard to the ripeness of the mulberries in the bowl. Stir sugar and juice well together and bring slowly to the boil. Simmer for 5 minutes, then pour boiling over the fruit in the bowl. Leave to cool.

Another way is to make the syrup as above, then leave to cool. Put the fine mulberries into it and bring to the boil, allow it one good bubble, and remove from the heat. Leave to cool with a lid on the pan. Avoid cooking the mulberries in any proper sense of the word - as Sir Harry Luke says in 'The Tenth Muse', surplus mulberries or any mulberries that are not quite ripe or that have a hard core are best turned into water ice for storage and later use.

Submitted By IAN HOARE On 08-28-95

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