Mixed Berry Compote

Hello Everyone! Yesterday I shared a recipe for a simple mixed berry compote, and tonight I’ll show you how you can use it in a sweet breakfast dish (or even for dessert), featuring Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt, courtesy of Gourmet Direct PH!

These French Toast Wraps are a creative cross between traditional French toast and crêpes. They are made by dipping wholewheat wraps in a mixture of egg, soy milk, cinnamon, nutmeg, and vanilla extract. Make sure that you dip the wraps in the egg mixture rather than soak. You can let them soak for 30 seconds or so, but it will make the wraps a touch more fragile to handle. They are then fried in butter on both sides until golden brown. For my recipe, I fried them in coconut oil as I realised I didn’t have any butter left in my fridge.

The result is a deliciously mouth-watering, crêpe-like wrap without the hassle of actually making crêpes from scratch. Fill the wraps with your yoghurt of choice, sweetened or unsweetened, and you can also mix up your choice of fruits and granola, and even use herbs such as basil or mint. You can even go for savoury French Toast Wraps if you want with this recipe!

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3

INGREDIENTS

For the French toast wraps

6 wholewheat tortilla wraps
1/2 cup soy milk
1 large free range egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

3/4 cup Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt
1 tbsp lemon juice
1/2 tbsp honey

1/3 cup mixed berry compote
3 large bananas, peeled and sliced
Granola (with dried cranberries and pumpkin seeds)
Confectioners’ sugar (optional)

Coconut oil, for cooking

METHOD

In a shallow bowl, add the soy milk, egg, vanilla extract, cinnamon, and nutmeg together. Whisk until well combined. Dip both sides of each tortilla in the egg mixture.
Add the coconut oil to a pan over medium-high heat. Add the dipped tortilla to the pan and cook until golden brown, about 1 to 2 minutes on each side. Once done, transfer to a plate and repeat with the other tortillas.
In a small bowl, mix the yoghurt, lemon juice, and honey together until well combined. Spoon the yoghurt mixture down the centre of each tortilla and top with the sliced bananas.
Fold the sides of the tortilla over the top of the yoghurt and bananas, and top with the warmed mixed berry compote. Top with more sliced bananas, granola, and sprinkle with confectioners’ sugar (optional). Serve and enjoy immediately!

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♬ Cafe Paris – HeyAudio

BON APPÉTIT

– Ally xx

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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.

@amcarmenskitchen

Mixed Berry Compote #amcarmenskitchen #foodieph #MARCHarap #tiktokeatsph #foodtiktok #foodtokph #mixedberry #compote

♬ Mon Soleil (from “Emily in Paris” Soundtrack) – Ashley Park