WARM FRUIT COMPOTE

This is an easy dessert that can be made at the last minute and takes maximum advantage of fruit even if it's not bursting-with-juice fresh, even if it comes from Columbia or Chile or Peru. For your diet-consious friends, it also helps them to believe they're getting something really light when this could actually be called sinful because of the butter and sugar. Tricky! You can make this with apples or pears but berries are best. I usually make a double recipe; what's left is great for breakfast with a bagel and some cream cheese.

WARM FRUIT COMPOTE

serves 4

1/2 C sugar, more or less depending on the sweetness of the berries

3 T butter

2 C berries: currants, raspberries, blueberries, huckleberries or a combination, peeled and hulled as necessary, picked over, washed and dried, as necessary. I like raspberries and blueberries.

creme fraiche or sour cream

1. Combine 1/2 cup water with the sugar and butter in a thick bottomed saucepan (so nothing will burn) and cook over medium high heat, shaking and stirring, until the mixture is thick and syrupy, but not browned.

2. Toss in the fruit and cook over low heat until the fruit begins to break up and release its juices, about 2 minutes (some fruits may require the addition of a little more water).

3. Served topped with a bit of creme fraiche or sour cream (thinned, if necessary, with a little heavy cream).