1 c Strawberries, fresh

1 c Raspberries, fresh

1 c Blueberries, fresh

1/2 c Sugar

1/2 c Water

2 oz Butter

Ice cream, vanilla In a large saucepan, bring the sugar and water to a boil. Simmer for 10 minutes. Add the strawberries and blueberries to the pan and cook for

2 minutes. At the last minute, add the mixed raspberries and butter to

the saucepan with the other ingredients. Heat just until butter melts. Spoon the mixture onto a flat plate and serve with a scoop or ice cream in the center. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA