As you can see from the label on the jar above (My little fruit doodles. I can’t draw, I know), I originally called this a summer fruit compote. But then I wrote my What’s In Season: September post and realised that every fruit I used in it is in season this month, so it got a re-brand. But I’ve polished off the compote by now so couldn’t take a new photo. Oh, well.
Anyway. This is an interesting recipe. You make it by cutting up loads of fruit and bunging them in an oven. It comes out smelling so good I wanted to bury my face in it. Once it’s made you can use it for all sorts of things — in a crumble, on toast or crumpets, with yogurt or with ice-cream, whatever you like.
If you’re on Slimming World, this works out at about 3 Syns for a sixth, which is a pretty hefty portion of fruit. It’s based on a recipe by The Hairy Bikers, and is my new favourite topping for my cereal.
- 2 large peaches
- 2 plums
- 150g strawberries
- 150g redcurrants
- 150g blackberries
- 200g cherries
- 2 tablespoons of light muscavado sugar
- Preheat the oven to 180C. Cut the peaches and plums into segments, and put them in an ovenproof dish. Toss them with a tablespoon of the sugar
- Cover loosely with foil and bake for 30 minutes. The fruit will go all squishy and lovely
- Stone the cherries, hull the strawberries and pull the redcurrants off their stalks. Add the rest of the fruit to the dish, sprinkle with the rest of the sugar and mix well. Cover with foil again and bake for another 15 minutes
- Remove the fruit from the oven, let it cool, then pop it in the fridge. Serve as needed
- I’m wondering if I can make something similar when it comes to winter, using rhubarb or something. This is so nice I don’t really want to give it up when the fruits are out of season. Maybe I should substitute frozen fruit…something to think about.
- Anyway, let me know how you get on! How would you eat your compote?