Ingredients

• 1 cup raspberries
• 1 cup blackberries, halved lengthwise if large
• 1 cup quartered strawberries
• 1/2 cup dry white wine
• 1 tablespoon crème de cassis or Chambord liqueur
• 1/4 cup sugar
• 1 to 2 cups vegetable oil for frying
• 8 won ton wrappers, thawed if frozen, cut into 1/4-inch-wide strips
• 1 pint vanilla ice cream
• Garnish: confectioners sugar for dusting

Instructions

1. Combine berries in a large bowl. Heat wine, crème 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.
2. 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.
3. 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.
4. Top compote with ice cream, then won ton strips.