Compote is one of those things many people have heard of but just as many aren’t sure what it is or how to make it. To put it plainly, it’s fruit that’s cooked in a sugary syrup - but saying “compote” sounds much classier. Right? Yes. 

It’s perfectly paired with whipped cream, topping a pavlova, layered between two cake rounds, or simply on toast. So whip out your pan and impress people with your compote-ing skills.

Equipment Needed:

• Pot or frying pan

• Measuring cup or digital scale

• Spatula

Ingredients:

• 25g Cherries, frozen

• 75g Raspberries, frozen

• 50g, Sugar

• ½ Zest of an orange

• ½ orange juiced

Directions:

Place frozen cherries and berries into a pot or frying pan over high heat, until juices start to release. Stir occasionally.

Add sugar and zest, and stir.

Once the mixture begins to thicken, add orange juice and bring to a gentle boil. Reduce heat to low and thicken for about 8 minutes, stirring occasionally. The compote will thicken as it cools so don’t over thicken in the pan.

Remove from heat and pour into a bowl to cool.

Notes:

• You can do whatever fruit you’d like (for the most part), it should just measure out to 100g total.

• This recipe is adapted from Chef Ashley’s compote that I learned during my six-week patisserie course in Scotland.

Don’t forget to tag @accentgolden on social with pictures of your creations! I love to see what you’re baking.