This compote makes a lovely (and low-fat) dessert on its own, but the addition of ice cream and won ton strips makes it something special.

Active time: 20 min Start to finish: 20 min

Makes 4 servings.

INGREDIENTS

  • for compote
  • 1cup raspberries
  • 1cup blackberries, halved lengthwise if large
  • 1cup quartered strawberries
  • 1/2cup dry white wine
  • 1tablespoon crème de cassisor chambord liqueur
  • 1/4cup sugar
    for won ton strips
  • 1to 2 cups vegetable oil for frying
  • 8won ton wrappers, thawed if frozen, cut into 1/4-inch-wide strips1pint vanilla ice creamgarnish: confectioners sugar for dusting

    DIRECTIONS

    Make compote: Combine berries in a large bowl. Heat wine, crème de cassis, and sugar in a small heavy saucepan, stirring, until sugar is dissolved, then pour over berries. Toss gently and let stand 10 minutes.


    Fry won ton strips while compote is standing: Heat 1/2 inch oil in a heavy skillet over moderate heat until a won ton strip sizzles when added. Fry strips in 2 or 3 batches, stirring gently with a slotted spoon, until golden, about 30 seconds. Drain on paper towels.


    Top compote with ice cream, then won ton strips.