Sunny’s memphis blues ’n’ blackberry compote
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- 1 apple, peeled, cored and chopped
- 1 pint blueberries
- 1 pint blackberries
- 3⁄4 cup sugar
- 2 teaspoons fresh lemon juice
- Vanilla ice cream
- Combine apple, blueberries, blackberries, sugar, lemon juice and ½ cup of water in large saucepan. Cook, uncovered, over medium heat, while gently mashing until fruit is tender and liquid reduces slightly to a syrup, about 20 minutes.
- Serve fruit mixture over ice cream, sprinkled with granola.
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