Fruit Compote
A perfect combination of fruit in it’s own natural syrup. Perfect for topping angel food cake, ice cream, homemade yogurt or pound cake.
Ingredients:
4 c. frozen mixed berries with their juice, thawed
1 c. sugar or 3/4 c. honey
2 tsp corn starch
1 T water
finely grated zest of 1 lemon
Directions:
- In a small bowl, add cornstarch and water and stir to dissolve; set aside.
- In a medium saucepan combine thawed berries, their juice, sugar and lemon zest. Heat over medium-high until the sugar dissolves and the mixture comes to a boil; stir often.
- Just before the mixtuer comes to a full boil, you will notice small bubbles form along the edge of the pan, this is when you want to stir in the cornstarch mixture.
- Let the fruit mixture boil for one minute to allow the cornstarch to cook; do not overcook the fruit or it will begin to break down.
- Remove fruit from heat; it will continue to thicken as it cools.
- Serve the fruit compote at room temperature or warmed slightly.
Notes:
Delicious served over ice cream, yogurt or cakes. Stir into oatmeal or add to smoothies.
Variations:
Compotes can be made with almost any type of fruit. Sweetener will need to be adjusted depending on the sweetness of the fruit being used. Fruits that have a lot of liquid, such as peaches may need an extra teaspoon of cornstarch to thicken the syrup.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
