Recipe: America’s Test Kitchen’s Blackberry-Plum Compote with Ice Cream

Want a delicious way to use up those summer berries and stone fruits? Try this tangy compote, which makes a delightful addition to your stash of ice cream sundae toppings.

The recipe, from America’s Test Kitchen’s “The Complete Summer Cookbook: Beat the Heat with 500 Recipes that Make the Most of Summer’s Bounty” (America’s Test Kitchen, $33), calls for 1½ pounds of plums and 2 cups of blackberries. Buy plums of similar ripeness so that they cook evenly. And to prevent the compote from overcooking, be sure to transfer the mixture from the skillet to a bowl to cool.

Plum-Blackberry Compote with Ice Cream

Serves 6

INGREDIENTS

½ vanilla bean

6 tablespoons water

¼ cup honey

Pinch table salt

1½ pounds plums, pitted, sliced 1/3 inch thick, then halved crosswise

10 ounces (2 cups) blackberries

1 tablespoon unsalted butter

3 cups vanilla ice cream or frozen yogurt

1 tablespoon minced fresh mint

DIRECTIONS

Cut vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out seeds and reserve bean. Bring the vanilla seeds and bean, water, honey and salt to a simmer in a 12-inch nonstick skillet over medium heat. Stir in plums and cook until they begin to soften and sauce thickens slightly, 5 to 7 minutes.

Stir in blackberries and continue to cook until they begin to soften, about 1 minute. Off heat, stir in butter until melted. Discard vanilla bean, transfer compote to a bowl and let cool to room temperature, 10 to 15 minutes. (Compote can be refrigerated for up to 1 day; return to room temperature before serving.)

Scoop ice cream into individual bowls and top with about ½ cup of compote. Sprinkle with mint and serve immediately.

— “The Complete Summer Cookbook: Beat the Heat with 500 Recipes that Make the Most of Summer’s Bounty” (America’s Test Kitchen, $33)