Marionberry Compote with Angel Food Cake

• 1/2 cup water
• 1/3 cup sugar
• 1 tablespoon fresh lemon juice
• 3 whole allspice
• 3 cups fresh or frozen marionberries
• Angel food cake, store-bought
• Whipped cream, as an accompaniment, recipe follows
• 1 cup very cold heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

1. Bring water, sugar, lemon juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
2. Boil until reduced to about 1/4 cup.
3. Remove allspice and stir in berries.
4. Cook, tossing gently until berries are warm and juices begin releasing, about 3 to 4 minutes.
5. Serve over store-bought angel food cake and top with whipped cream.
6. Beat cream in a chilled bowl until frothy.
7. Slowly beat in sugar and vanilla and continue beating until soft, glossy peaks form, scraping bowl often.
8. Refrigerate until ready to use, then beat lightly with a whisk before serving.
9. Yield: 2 cups

water, sugar, lemon juice, allspice, marionberries, angel food cake, cream, very cold heavy cream, sugar, vanilla

Taken from www.foodnetwork.com/recipes/marionberry-compote-with-angel-food-cake-recipe.html (may not work)