Cook double the amount
of compote and store the
leftovers in the fridge. Stir through
some yogurt for a great breakfast.
Melt the butter over a low heat. Stir in the
sugar and vanilla extract, then cook until
the sugar melts. Toss in the raspberries and
blueberries. Give them a good shake, then
cook for 2-3 mins until the fruit starts to
soften. Serve warm with vanilla ice cream.