BERRIES ARTESIA A lovely berry and wine compote, redolent with vanilla and the unexpected flavor of bay. The restaurant used mixed berries, but if you have an abundance of one kind, this'd be a good way to show them off. This was once on the menu at Artesia Restaurant on the North Shore, although I'm not sure it is anymore. Simple and elegant. 2 cups Pinot Noir (red wine) 2 cups apple juice 1 bay leaf 2 cups sugar 1 vanilla bean, split down the middle and seeds scraped out 2 tbsp. arrowroot 3 lbs. mixed fresh berries (or just one kind, if you like) Rinse berries well and put aside. In a heavy saucepan, add the wine, apple juice, bay leaf, sugar and vanilla bean, making sure to add the pod as well as the scraped-out seeds. Turn heat to medium and bring to a boil. Remove from heat, then add arrowroot to thicken. Return to thet heat and simmer for two minutes. Add berries and allow to cool. Serve over ice cream. YIELD: 8 - 10 servings
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