This is from one of our favorite Greek cookbooks.
Paul uses strawberries but, it says you can use peaches and pineapple too. I"m sure any berry would work.
4 cups sliced fruit
1- 1/2 cups sugar
3 tablespoons cornstarch
4 tablespoons lemon juice
4 tablespoons brandy
Put fruit into a heavy bottomed, perferably non-stick pan.
In a small bowl, mix the cornstarch and sugar. The quantity of sugar depends on how sweet your fruit is.
Spread the mixture over the fruit and sprinkle with the lemon juice.
Cover the pan and cook over low heat, stirring occasionally, until it is translucent and thick.
Let it cool slightly and stir in the brandy.
We used it on vanilla ice cream. It was wonderful.
And very pretty.