Enjoying fresh berries is ideal, but they easily go off and making them into compote ensures extended shelf-life and more versatility in usage.
2 cups (500 ml) fresh or frozen berries of choice
¼ cup (60 ml) honey
2 tbsp (30 ml) freshly-squeezed lemon juice, to taste
2 tbsp (30 ml) purified water
½ tsp (2 ml) pure vanilla extract or ½ vanilla pod, seeds only (optional)
Method
- In a deep-sided saucepan, stir together berries, honey, lemon juice, and water.
- Bring to a boil over high heat, stirring often. Cover, reduce heat to low and simmer for 3 minutes, stirring occasionally.
- Remove from heat; stir in vanilla, and, if desired, an additional tablespoon lemon juice. Serve warm or cold.
Note
If a thicker consistency is desired, add 2 tsp arrowroot powder to the compote and simmer for 2 minutes.
Serving
Delicious served over crumpets; French toast or oat waffles; with a dollop of cream or cream cheese; home-made honey ice-cream or cashew nut cream.
This recipe appears in Naturally Nutritious Wholefood Cookbook by Heidi du Preez and Karen Werge Tilney
