- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- 200g punnet raspberry
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 200g punnet blueberry
- vanilla ice cream, to serve
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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.
Cook double the amount of compote and store the leftovers in the fridge. Stir through some yogurt for a great breakfast.