Fruit Compote

This recipe is a staple which can be adapted for a number of dishes such as a topping for pancakes, pies, cheesecakes and other sweet treats.

Diffculty:👍👍

Cost: ££


Frozen, bottled, or canned blueberries, raspberries, cherries, plums, blackcurrants, etc.
(Whenever possible use fruits canned in fruit juice rather than sugar syrup)
1 – 2 teaspoons cornflour or arrowroot
1 – 2 tablespoons sugar or honey

  1. If using frozen fruit, allow to thaw or heat gently to release the juice. Pour the fruit and most of the juice into a saucepan and bring it to the boil.
  2. Add the cornflour and sugar to the remaining juice in the bowl, and blend to a smooth paste.
  3. When the fruit in the pan is bubbling, pour in the cornflour mixture, and stir well to combine. Using a wooden spoon, continue stirring over a low heat until the mixture boils and thickens. Remove from the heat, taste and add more sugar if necessary. It will thicken as it cools.

Method

  1. If using frozen fruit, allow to thaw or heat gently to release the juice. Pour the fruit and most of the juice into a saucepan and bring it to the boil.
  2. Add the cornflour and sugar to the remaining juice in the bowl, and blend to a smooth paste.
  3. When the fruit in the pan is bubbling, pour in the cornflour mixture, and stir well to combine. Using a wooden spoon, continue stirring over a low heat until the mixture boils and thickens. Remove from the heat, taste and add more sugar if necessary. It will thicken as it cools.

Ingredients

Frozen, bottled, or canned blueberries, raspberries, cherries, plums, blackcurrants, etc.
(Whenever possible use fruits canned in fruit juice rather than sugar syrup)
1 – 2 teaspoons cornflour or arrowroot
1 – 2 tablespoons sugar or honey

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