This blackberry compote is great to make when blackberries make their appearance in the farmers' market towards the end of summer. I love to serve it with my Nonna's orange-flavored Mandarinello Bundt Cake, or just eat it over ice cream or spread it on a piece of toast.
Combine the sugar, lemon zest and juice in a medium saucepan over medium-high heat. Add the blackberries and cook until the berries release their juices, 6 to 7 minutes depending on how ripe the berries are. Continue to cook until the sauce has thickened slightly but the berries are still somewhat whole. Serve immediately as a warm compote or cold as a chilled compote. To serve cold, cool to room temperature about 10 minutes, then refrigerate, covered.