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.
You may also like to read let the finale begin