Alan Turner, Terence Williamson

Berry Compote

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Preparation info
  • /

    250 g

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
Brunch the Sunday Way: Over 70 delicious recipes from London's legendary Sunday Cafe
Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

  • About

This berry compote is great with pancakes, French toast, porridge, granola or even just with a bowl of yoghurt or ice cream too. The list is endless.

Ingredients

  • 250 g (9 oz) frozen mixed berries (use directly from the freezer, do not defrost)
  • ½ tsp

Method

Put all the ingredients in a small pan set over a low heat and bring to a simmer. Cook the berries for 15–20 minutes, stirring occasionally to ensure the mixture’s not sticking to the pan. The compote will have a wonderful shine and be syrupy at this point.

Remove from the heat and allow to cool for 1 hour in the pan before transferring the compote to a plastic container or a jam jar to