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| Hot Compote of Cinnamon Strawberries, Peaches & Blueberries |
When you've been ill, are a bit depleted and shopping for food for the first time in awhile, the vivid colours of berries can seem almost hallucinogenic. So it was when 67 saw fresh strawberries in M&S: beautifully shaped deep red flesh topped with luxuriant green leaves. Produced in Egypt, they were irresistable. Supplies of strawberries from Jordan and Morrocco looked good, too.
Raw, the Egyptian berries were unexpectedly sweet but - not surprisingly - a touch firm. Hot fruit compote was the solution. Halved, the strawberries were mixed with a tin of peach slices in juice (not syrup) and a handful of blueberries, sprinkled with cinnamon and vanilla and baked.
The result was lovely; beautifully scented and spiced fruit floating in a gorgeous no-added-sugar syrup. It is fine served as it is, straight out of the oven, but those not de-toxing or slimming may wish to add a tablespoon of soft brown sugar and serve with ice-cream or yoghurt-cream.
The compote would also make a good basis for a crumble.
Cost: £2
Serves: 2-3
Ingred:
1 x 400 gm tin (or jar) sliced peaches in juice or fresh (see tip below)
1/2 regular punnet Egyptian strawberries
a good handful blueberries
1/2 tsp vanilla
1/2 tsp cinnamon
Method:
- Remove leaves & inner stem; halve or if very big, slice thickly
- Mix with fruit and juice of a tin of sliced peaches in juice
- Add a generous handful blueberries
- Stir in vanilla and cinnamon
- Cover with greaseproof paper
- Bake in a moderate oven for 45 mins
Tips:
- If you prefer fresh peaches, use 200 gm stoned and sliced peaches and add the juice and finely grated zest of one orange
- juice is preferable to syrup which has no added sugar
(Questions & comments, pls email b67goingon50@yahoo.co.uk
and say if they can be included in the blog)
This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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