- For Compote
- 1 cup raspberries
- 1 cup blackberries, halved lengthwise if large
- 1 cup quartered strawberries
- 1/2 cup dry white wine
- 1 tablespoon creme de cassis or Chambord liqueur
- 1/4 cup sugar
- For Won Ton Strips
- 1 cup vegetable oil for frying
- 8 won ton wrappers, thawed if frozen, cut into 1/4-inch-wide strips
- 1 pint vanilla ice cream
- Make compote: Combine berries in a large bowl. Heat wine, creme 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.