Summer fruit compote
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 large plums, stoned and cut into wedges
- 200g punnet blueberry
- zest and juice 1 orange
- 25g soft light brown sugar
- 150g punnet raspberry
- thick yogurt and honey, to serve (optional)
Method
- STEP 1
Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 min more.
- STEP 2
Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey, if you like.
