Summer Fruit Compote - cooking recipe

Ingredients

4 plums, thinly sliced
2 nectarines, thinly sliced
1 1 cup blueberries or 1 cup blackberry (or a combination)
1/4 cup fruit liqueur (Cointreau, Framboise or Chambord)
sugar

Preparation

Prepare a low fire in the grill.
Divide the fruit between 2 squares of heavy-duty foil.
Drizzle each with 2 tablespoons of liqueur.
Seal tightly into packets so no liquid or steam will escape.
Grill the packets, turning once, 15 to 20 minutes.
Open carefully over a bowl; the fruit will have formed a syrup.
Sprinkle with sugar to taste.
Serve warm or let sit for an hour so flavors will intensify.
Serves 2 on its own, 4 if used as an ice cream topping.