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This berry compote is great with gluten-free pancakes, French toast, granola or even just with a bowl of yoghurt or ice cream too. The list is endless.

Berry Compote

Recipe by Alan Turner and Terrence Williamson

This berry compote is great with gluten-free pancakes, French toast, granola or even just with a bowl of yoghurt or ice cream too. The list is endless.

Print Recipe

Cook Time 25

Course Breakfast

Ingredients

250 g frozen mixed berries use directly from the freezer, do not defrost
½ teaspoon vanilla extract
25 g caster sugar
1 teaspoon lemon juice

Instructions

Put all the ingredients in a small pan set over a low heat and bring to a simmer. Cook the berries for 15–20 minutes, stirring occasionally to ensure the mixture’s not sticking to the pan. The compote will have a wonderful shine and be syrupy at this point. Remove from the heat and allow to cool for 1 hour in the pan before transferring the compote to a plastic container or a jam jar to store. Refrigerate and serve when required. This will keep for 5 days in the fridge.

Notes

Cover of the cookbook Brunch the Sunday Way by Alan Turner and Terrence Williamson, photography by Patricia Niven. Frances Lincoln Publishing RRP $29.99. — Images and text from Brunch the Sunday Way by Alan Turner and Terrence Williamson, photography by Patricia Niven. Frances Lincoln Publishing RRP $29.99.

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