A fruit compote can come together in minutes and transform a plate of pancakes, a bowl of thick greek yoghurt, a slice of pound cake, or a pot of rice pudding. Make the most of the abundant fresh soft fruits in summer, and in the winter, keep some frozen on hand so you can continue the joy year round.
Strawberry & blueberry compote
Serves 2 generously
200 g strawberries, fresh or frozen
50 g blueberries, fresh or frozen
2 tbsp maple syrup
1 tbsp lemon juice
pinch of salt
Put everything into a small saucepan and bring to the boil. Lower the heat and simmer for a while, until the strawberries soften and offer little resistance to the back of a wooden spoon pressed against them. Transfer to a serving bowl and enjoy warm, or at room temperature.