Now that summer is in full swing (at least for those of you living in a hotter part of the world) it’s time to embrace the blossoming berries that arrive in abundance at this time of year. This compote recipe is so easy to make and so versatile. Use it to top yoghurt, porridge, or ice cream, stir into buttercream for a fruity cake frosting, drizzle over warm muffins, bake into a pie, use as the fruit layer in a trifle, whizz up in a smoothie, or dollop onto french toast. The possibilities are endless. I love the balance of sweetness and acidity in this compote, and using honey rather than sugar gives a wonderful depth or flavour and is surely more healthy than processed white sugar.
600g frozen berries (I used a mix of strawberries, blueberries, red currants, blackberries & blackcurrant-not all summer berries, but who’s judging?)
juice of 1 large orange
2 very generous tbsp orange blossom honey (probably more like 4 tbsp if you’re being precise-add to taste is the best advice)
– place berries and juice into a medium saucepan over a very low heat and leave with the lid on to defrost
– once ‘melted’, remove lid and continue to simmer on a very low heat for around 30 minutes, until reduced by about 1/2
– stir in honey, then leave to cool
– decant into 2 sterilised jam jars, label and place one in the freezer, or into the hands of a friend, and one in the fridge 🙂
*Store in the fridge and use within a week.