Summer fruit compote
Any mixture of seasonal summer fruit can be used for the compote, and it’s a great dish to keep in the fridge to add to plain yoghurt, breakfast cereals, use in smoothies or serve with a scoop of ice cream. Summer fruit compote is a good source of vitamin C, fibre, potassium and folate, and a delicious way to get two of your 5-a-day.
Ingredients
Serves 6
Per portion: 96 kcal, 2g protein, 0g fat, 22g carbohydrate
3 large peaches or nectarines, cut into 6 slices
6 plums, cut into quarters
6 apricots, cut into quarters
125g blueberries
100g cherries, halved
175g raspberries
1 tbsp golden sugar
Per portion: 96 kcal, 2g protein, 0g fat, 22g carbohydrate
3 large peaches or nectarines, cut into 6 slices
6 plums, cut into quarters
6 apricots, cut into quarters
125g blueberries
100g cherries, halved
175g raspberries
1 tbsp golden sugar
Method
Preheat the oven to 180°C/Gas Mark 4.
Place the peaches, apricots, plums and cherries in a large ovenproof dish, then add the blueberries on top. Sprinkle over the sugar and place in the oven for 25 minutes, until the fruit is tender and the juices have run.
Remove the fruit from the oven and gently stir in the raspberries, basting them with the hot juices.
Allow the compote to cool, and then chill in the fridge.
Your comments
Annette J Baughan wrote:
Doesn't cooking these fruits eliminate/reduce their nutritive value, i.e. vitamins, minerals etc.?