Summer fruit compote
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 large plumsstoned and cut into wedges
- 200g punnet blueberry
- zest and juice 1 orange
- 25g soft light brown sugar
- 150g punnet raspberry
- thick yogurtand honey, to serve (optional)
Nutrition: per serving
- kcal98
- fat0g
- saturates0g
- carbs22g
- sugars21g
- fibre4g
- protein2g
- salt0glow
Method
step 1
Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 min more.
step 2
Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey, if you like.
