Making the most of the last of the summer berries, this recipe is quick, easy and delicious!
You will need
100g mixed summer berries (fresh or frozen)
3 tbsp honey
1/4 tsp of cinnamon
Put all the ingredients in a thick bottomed saucepan over a low heat.
Once the fruit has softened and the cinnamon and honey have dissolved, boil for 5 minutes.
Turn off the heat, leave aside to cool.
This compote is perfect on top of yoghurt for breakfast or as part of an afternoon tea using The Gluten Free Patisserie Scone mix. The fruit will still be intact so you get all the juicy textures as well as flavours.
If you want to make it a bit thicker, more like a jam, boil for an extra 10 minutes.