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Mixed Berry Compote
Serves4-6
Cooking time
1h
30m
Infused with cinnamon and star anise, this colourful compote is a delicious addition to everything from porridge to French toast. Or simply enjoy it with a bowl of yoghurt.
Ingredients
2 x 250g punnets Driscoll's strawberries, hulled and halved
2 x 125g punnets Driscoll's raspberries
1 x 170g punnet Driscoll's blueberries
4 strips orange rind
1 cinnamon stick
1 star anise
1/3 cupmaple syrup
1/3 cupfreshly squeezed orange juice
Method
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Compote
Place 3/4 of each of the berries (reserve the remainder for adding later), orange rind, spices, maple syrup and orange juice in a heavy-based saucepan. Bring to a simmer over medium heat, cook, stirring occasionally for 3-5 minutes or until the berries start to break down. Stir in the remaining berries, cook for a further 1 minute until the mixture returns to the boil. Remove from heat. Remove the rind and spices before serving. Serve warm or set aside to cool.
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Storage
Store in an airtight container in the fridge for up to 5 days.
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Serving
Enjoy this berry compote for breakfast, a snack or dessert. Serve with a dollop of creamy Greek-style yogurt or thick cream, on breakfast cereal, granola, bircher muesli or porridge, with pancakes, waffles or French toast.
