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Summer Fruit Compote

Billed by GoodFood as a breakfast treat — and it is — we also found this compote to be a lovely companion to our Lemon Meringue Cake (and by including fruit, thereby made dessert more justifiable by our measure!).  The wonderful combination of plums, blueberries, and raspberries, only very lightly sweetened, is lovely served with yogurt and honey, per GoodFood’s recommendation, but also delicious mounded over pancakes or ladled atop meusli — starting your day well on your way to hitting your 5-a-day quotient of fruits and veg. Easy to make and showcasing August’s best, this recipe serves four, or one over 4 days, keeping well in the fridge in the meantime. In fact, we found we enjoyed the fruit more the longer the mixture had to ‘marry’ the flavors, so you might plan accordingly.

Summer Fruit Compote

4 large plums, pitted and cut into wedges
6 oz. punnet blueberries
6 oz. punnet raspberries
zest and juice of 1 orange
1 oz. light brown sugar (about ¼ cup lightly spooned, not packed)
thick yogurt and honey, to serve (optional)

Cook the plums and blueberries in a small pan with the orange zest and juice, sugar, and 4 tbs. water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 minute more.

Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey if you like.

One Comment Post a comment
  1. Jinny #

    I served the fruit compote with vanilla ice cream and a slice of white cake. Berrydelicious!

    August 27, 2012

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