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Bumble Berry Fruit Compote
If you are making this in the right season, you might like to use a mixture of summer berries which you have picked yourself or see what your greengrocer or supermarket is offering. This is a very versatile recipe, useful for both savoury and sweet dishes. Serve very cold with crème fraiche for an instant dessert or fold into sorbets, ice cream or use to fill meringues with lashings of whipped cream. It is used with great effect in my spectacular Orange scented pastry cage with fresh berries and Grand marnier ice cream (page 00). I also like to serve a spoonful with some mild creamy goat’s cheese and some crostini as an instant starter.
Ingredients
- Makes about 300 ml/1/2 pint
- time: N/A
- oven temp: N/A°C / N/A°F
- 200 g/7 oz mixed berries, such as blueberries, raspberries, hulled and halved strawberriess
- 50 g/2 oz sugar
- 2 tbsp Grand Marnier
Bumble Berry Fruit Compote
Place the berries in a heavy-based pan with the sugar and Grand Marnier, then bring to the boil, stirring so that the sugar dissolves. Continue to boil fast for about 5 minutes until the berries are tender but still holding their shape.
Remove the compote from the heat and transfer to a bowl. Leave to cool completely, then cover with cling film and chill and use as required. This will last for up to three days in the fridge.