Hello Everyone! A great way to use up fruits, especially berries, that have been sitting in your fridge for a while and on the verge of over-ripening, is to make compote! I’ve made my fair share of compote when I was still living in Australia, usually using fresh, overripe berries as they are easily accessible when in season. While you can sometimes get fresh berries here in the Philippines, they’re really expensive which is why I opted to use frozen berries for this compote recipe that I will be sharing.
Compote is a type of fruit spread that is made from slowly cooking whole or small fruit pieces combined with a sugar syrup. The three main ingredients for a compote are as follows:
- Berries – fresh or frozen, whatever you have on hand,
- Juices – any liquid with some tang i.e. lemon, lime, orange, or pomegranate juice, and
- Sweeteners – sugar, honey, maple syrup, or other natural sweeteners.
Other than those three main ingredients, you may also add other flavours to enhance your compote. Some options include, but are not limited to orange zest, lemon zest, mint, or your favourite liqueur.
This mixed berry compote is best served over pancakes, toast, French toast, waffles, yoghurt, ice cream, or cheesecake. The possibilities are endless! Stick around tomorrow to see what I served my mixed berry compote over!
PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 4
INGREDIENTS
- 250g frozen mixed berries
- 1/4 cup white granulated sugar
- Zest of 1 lemon
- Juice of half a lemon
METHOD
- Combine all the ingredients in a small saucepan.
- Over medium-high heat, bring the mixture to a boil until the berries break down and the compote thickens to your desired consistency, not more than 10 minutes.
- Serve over your choice of breakfast foods to satisfy your sweet tooth cravings in the morning. Enjoy!
I served mine over some delicious Vanilla Bliss Greek Style Yoghurt from Binda Valley. If you’re residing in the Philippines, you can get your fix of this yoghurt from Gourmet Direct PH.
You can easily make a large batch of compote and store them in the fridge, warming them up as you need them. Just be sure to keep the compote in an airtight container or sterlised jar. It should be able to last for up to 2 weeks when properly stored and refrigerated.
If you want to keep some around for even longer, you can always freeze it. Pour the compote into jars, then seal it while it is still hot. The compote will last in the freezer for up to 2 months.
BON APPÉTIT
– Ally xx
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