Mixed-berry compote

6 ounces raspberries

4-6 ounces blueberries

6 ounces blackberries

8-10 ounces strawberries

¼ to ½ cup sugar

1 teaspoon fresh lemon juice

Combine berries, sugar and lemon juice in large skillet; toss to blend. Let stand 15 minutes. Place skillet over medium heat. Stir gently until sugar dissolves, light syrup forms and berries soften slightly, about 4 minutes. Cover and chill.

To assemble dessert: Spoon compote into a small bowl. Take paper off cupcake and place in center. Top with a strawberry. Let cake soak in the juices for a minute. Yum.

Servings: 5 or 6

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