1/4 CUP WATER
1/2 CUP SUGAR
2 TEASPOONS FRESH LEMON JUICE
1 CUP STRAWBERRIES, RINSED, AND CUT IN HALF
1 CUP BLUEBERRIES, RINSED
1 CUP BLACKBERRIES
4 TABLESPOONS BUTTER, CUT INTO CUBES
1 PINT VANILLA ICE CREAM

MAKE A LIGHT SUGAR SYRUP BY HEATING THE WATER AND SUGAR TOGETHER IN A 8-INCH SAUTE' PAN, STIRRING UNTIL THE SUGAR IS DISSOLVED. ADD THE LEMON JUICE AND BERRIES TO SYRUP AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES, SHAKING THE PAN GENTLY TO COAT THE BERRIES WITH SYRUP. ADD THE BUTTER AND CONTINUE TO COOK, SWIRLING THE BERRIES AND BUTTER AROUND IN THE PAN, UNTIL THE BUTTER IS MELTED.

SPOON THE FRUIT COMPOTE ONTO 4 PLATES AND PLACE A SCOOP OF ICE CREAM IN THE CENTER OF EACH SERVING.