28 June 2010
Posted in Sweet things

Refrigerate overnight for the best to come.

For four servings

• 1000g selection of summer fruits: strawberries, raspberries, blueberries (reserving a few for the top of the dish)
• 140g fine sugar
• Zest of 1 orange
• Zest of 1 lemon 
• 3 tablespoons, cornflour

For the topping:

• 3 tablespoon, thicken cream
• 1 tablespoon, fine sugar
• 1 teaspoon, vanilla essence

1 Place the fruits into a bowl and add the sugar, orange and lemon zest.  Leave covered in the fridge overnight to allow the juices to be released.

2 Transfer the juices into a saucepan and bring gently to the boil.

3 Remove from the heat and add the cornflour mixed with a little water to the boiling fruit juice. Return to the heat and stir continously until the sauce has thickened.

4 Add the fruit sauce to the fruit, and place into four small bowls. Keep chilled until ready to serve.

5 For the topping: mix all ingredients until smooth, and serve over each compote. Add a little extra fresh fruit on top.

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