Food: Oh-so-simple Fruit Compote

Oh-So-Simple Fruit Compote
Oh-So-Simple Fruit Compote

I don't know about you, but we always have a lot of surplus berries in our house. We love fluffy American style pancakes for breakfast at the weekend, sprinkled with berries and doused in maple syrup or honey. But we always end up with a few stragglers. The ever so slightly mushy ones, the not quite ripe ones, the rejects. I always feel bad if they sit and fester in the fridge, unloved, with really no hope of being eaten.

Unless that is you turn them into an oh-so-easy fruit compote. It's not even really a recipes. Just unearth your forlorn fruit from the depths of your fridge, hull, chop any large strawberries in half and shove in a pan with the raspberries and blueberries (you can also use blackberries, cherries, plums - any stone fruit really). Sprinkle over a tablespoon or two of caster sugar and put on a low heat.

The berries will slowly release their juices and become soft. Don't let it boil or you'll end up with more of a jam. Once your berries are soft blitz with a stick blender - or leave the fruit whole - whatever you fancy.My children wouldn't eat it with lumps in it though.

It's delicious over yogurt, or served with ice cream, or meringues or even next weekend's pancakes. And it keeps for about a week in an airtight container in the fridge.