19 August, 2016
Mixed berry compote
This is an easy, delicious alternative to all those sugary toppings. This is my favorite topping with several desserts. I have also used this compote in a ginger bread truffle.
what makes it so practical is that, you can make this all year around, as frozen berries works just as fine as fresh ones. Also this can be made ahead and set ready to be served when you need. Because of the vibrant color, a compote can creates contrast with desserts like, vanilla ice cream, panna cotta, cheese cake or even a white chocolate mousse. You’ll be surprised at how a simple berry compote can make a simple dessert look so decadent and special without a sweat.
- 500 g mixed berry (frozen or fresh)
- ½ cup sugar
- 2 tsp lemon juice
- If the berries are frozen, let them come to room temperature.
- Place the berries in a bowl, sprinkle sugar and mix to coat berries.
- Mix the lemon juice and let this sit for about half an hour.
- Then empty the berries in to a heavy bottomed saucepan.
- Place over a medium heat and cook until sugar dissolved and until it start to boil.
- Reduce heat to low and simmer for another 5-7 minutes until berries are plump and soft.
- Do not stir often as it might break the berries and become a pulp.
- Let cool and serve as you like.
- Store in a sterilized jar and refrigerate for up to 4 days