BLACK FRUIT COMPOTE (for six)

3 pounds assorted black fruits (blackberries, black currants, black grapes — seeded, and black cherries — pitted), all rinsed and picked over

6 tablespoons or more gin

superfine granulated sugar

1-1/2 cups heavy cream

mint leaves for garnish

1. Toss the fruits gently in a large bowl to combine them.

2. Divide the mixture into 6 glass dessert dishes.

3. Sprinkle each serving with 1 tablespoon gin and sugar to taste.

4. Chill, covered, for at least 2 hours. (If you prefer, the gin and sugar can be added to the fruit in the large bowl before it is divided into dessert dishes.  Cover and marinate for at least 2 hours in the refrigerator before dividing and serving.)

5. Thirty minutes before serving, in a chilled bowl, beat 1-1/2 cups heavy cream until it holds soft peaks and then divide it between the dessert dishes, spreading it lightly over the fruits.

6. Garnish with fresh mint leaves and serve with cookies or meringues, if desired.

SERVE WITH:  

Alice B. Toklas’ cream perfect love

Lemon ice box cookies