We are very blessed here in George with our accessibility to fresh berries. But for this recipe fresh or frozen berries will work all the same. If you’re working with frozen berries, allow them to thaw a bit before using. This will just speed up the cooking process for you. This compote is so versatile. Its not too sweet, so it’s the perfect accompaniment. Use as a topping on
your morning granola and yoghurt. Or between the layers of a yoghurt parfait. Great for deserts, layer between cakes or dollop on freshly baked scones of muffins. Serve with a cheese board or scoop on top of flapjacks with whipped cream. Use in a trifle or add spoons full on top of pavlova meringue and serve with caramel, whipped cream and fresh berries.
You will need:
- Small sauce pan
- Measuring cups and spoons
- Zester
- Small ramekin
- Glass jar (± 375ml)
Yields: ± 1 ½ cups
Mixed Berry Compote
Ingredients:
½ c Blackberries
½ c Blueberries
1 ½ c Strawberries
2 Tbsp Castor sugar
2 tsp lemon juice
½ tsp lemon zest
1 tsp Corn flour (Maizena)
1 Tbsp warm water
Method:
Add the blackberries, blueberries, strawberries, sugar, lemon juice and zest to a sauce pan. Over a medium heat bring to boil. Turn down the heat and allow the mixture to simmer. In a ramekin, combine the cornstarch and water and add to the berry mixture. Stir occasionally until the mixture thickens.
Allow to cool and transfer to a sterilized glass jar.
Keep in the fridge for 1-2 weeks.
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