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
- Pot
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
- ½ cup Cherries frozen
- ½ cup Raspberries frozen
- 2 tbsp Sugar
- ½ Zest of an orange
- ½ orange juiced
Instructions
- 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 completely. Serve warm or place in the fridge to chill.
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.
