In warm weather, I like to make great-tasting desserts but I want to spend less time in the kitchen doing it. I prefer enjoying the cool breezes of our screened porch while my husband whips me at Scrabble, or sinking into my wicker rocking chair with a novel. So I developed a standby simple dessert that is still dazzling, aromatic, and delicious. I like to pass both the ice cream and the compote in large bowls so people can serve themselves. Guests who are watching their waistlines can portion themselves lots of berries and a little ice cream, and the rest can be as liberal with a scoop as they dare.
Whisk together the egg yolks,
Put the orange and lemon juices, sugar, and salt in a large sauté pan. Cook over medium-high heat, stirring occasionally, until the sugar has dissolved and the liquid reduces slightly, about 2 minutes. Add the strawberries and butter, gently stirring until the butter is almost completely melted, about 2 minutes. Add the raspberries and blackberries and continue to cook just until the raspberries and blackberries are warm, about 30 seconds. Do not overcook, or the berries will break apart.
The berry compote should be made just before serving.
Scoop some buttermilk ice cream into bowls and spoon the berries and some sauce over the top. Or, separately pass the ice cream and compote in two large bowls. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.