How-to-Make-Summer-Fruit-Compote

Method

Firstly, prepare the fruit. cut the peach into two by making a slit all round through the natural crease.The next thing is to remove the stone by twisting the peach into half.Now Cut each esperate half of the peach into 3 parts, and put them in the baking dish. Likewise do the same with the apricots, after that if they are still large slice the halves into two; but if small leave the halves like that.

Also do the same with the plums, but if they're clinging too tightly to their stones you may find it easier to slice them into quarters on the stone and pull each quarter off. Now put the apricots the plums and the peaches into a the dish. Also add the blueberries and sprinkle the sugar over them.

Place the dish in the centre of the oven and, let the fruits bake (without covering) for 25-30 minutes or until they are tender when tested with a skewer and the juices have run.Then remove them from the oven and gently stir in the raspberries, tipping the dish and basting them with the hot juices.


Now taste to check the sugar and you can add more if the sugar content is not enough. Now let the compote cool and put it in thre fridge to chill. you can take it creme fraiche, or Blackcurrant Ice CreamServe with crème fraîche, or this is wonderful with Blackcurrantor Gooseberry and Elderflower Ice Cream.

Ingredients

3 peaches

6 Apricots

6 large Plums

225g blueberries

175g raspberries

50g sugar,plus extra if needed

Equipments

you will also need a shallow baking dish: I use a round dish approximately 12 inches (30cm) in diameter