Raspberries and blackberries are usually rather pricey, so when I see special offers on them, I grab. But often, they start showing signs of spoilage fairly quickly, and I end up having to throw them out (because I’m not really a fruit person so I don’t end up eating them fast enough).
But then I discovered how easy it is to whip up berry compotes and now, they are my go-to way to prevent berry wastage! You don’t have to cook them immediately either, you can always freeze your berries until you need them.
It all started with a craving for cheesecake. I hardly get these but suddenly, I just felt like cheesecake and specifically, one with a berry topping. So off we went in search of cheesecake, and I guess I must not have bought cheesecake in a long time because a simple, berry-topped cheesecake was nowhere to be found!
Then I remembered the soon-to-be-rotting stash of berries I had in the fridge, and ta-da – problem solved. Back home, I was stewing the berries with some sugar, for barely 5 minutes, and there, had a luscious compote to add to my plain New York Cheesecake. Delish.
Ingredients for Berry Compote:
- 2 cups of berries (whatever you have on hand, blueberries, raspberries, blackberries)
- 2 Tbsp Water (or Orange Juice for more flavour)
- 2 Tbsp Sugar (Caster or packed Light Brown Sugar)
- 1 bay leaf
Put everything is a saucepan on medium heat, and keep stirring until the sugar has dissolved. Then simmer for about 5 minutes or until the mixture is syrupy (coating the back of your spoon). I like to break up a few pieces while stirring but leave others whole.
Instead of bay leaf, you can add your choice of spice, maybe cinnamon or some people like anise-flavoured so you can try fennel or star anise – just give it a go and see what you like!
This berry compote is great with pancakes, other desserts like my Lemon Cake, or simply as a topping for ice cream or as a healthy, homemade jam substitute. Enjoy!