Small pack of blueberries
Small pack of raspberries
Small pack of blackberries
Fresh lavender
1½ pinch Hepps smoked salt
¾ cup raw cane sugar
Place all the ingredients in a pot and simmer on a medium flame until it turns to mush. Let cool and refrigerate. Serve on bread, a scone, and the compote goes wonderfully with cheese, crackers and a glass of wine. Will last up to 10 days refrigerated.
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Anuja Rane is a world class chef and culinary poetess. She lives in Los Angeles.