Breakfast Compote

Breakfast Compote

Breakfast Compote

Three layers of delicious breakfast. Starting with a homemade fruit compote, topped with yoghurt, and completed with your favourite muesli. Something to look forward to at the start of the day.

Whilst compote does not store as well as jam, it is very quick to make, contains much less sugar, and will store in the fridge for several days.

Make on Sunday and enjoy for the rest of the week!

Read on for the full recipe, or see all pintxos.


Watch How To Make Breakfast Compote


Ingredients

  • 400g of fruit
    (blueberries, raspberries, strawberries)
  • 40g soft brown sugar
  • 60ml of water

Makes 4 breakfast compotes.

Notes

Breakfast compote can be enjoyed all year round by using fresh fruit in summer and frozen fruit in other months. It will not keep in sterilised containers like jam, as compote contains much less sugar (which acts to preserve jam).

Compote is quick to make. Simply combine all the ingredients in a pan, bring to the boil, and cook for about 10 minutes (fresh fruit) or 15 minutes (frozen fruit).


Video Subtitles

Method

Compote has approximately 80 percent less sugar than jam and is easier and quicker to make. When combined with yoghurt and muesli it makes an enjoyable and nutritious breakfast.

You can use fresh or frozen fruit. Add this to a large pan before sprinkling over the sugar. Pour over the water and give the whole mixture a good stir.

Move to the hob and cook over a medium heat. Bring to the boil stirring frequently. Then turn the heat down, continue stirring, and watch as the fruit softens to create a delicious thick syrup.

Transfer to a small bowl. If not using immediately the compote will store in the fridge for several days.

To serve as a breakfast, start by spooning the compote into a glass about an inch or so in depth. Fill up the glass with yoghurt, but leaving enough room for the topping.

Complete by sprinkling oats, nuts, or your favourite muesli over the top. It is best to prepare the breakfast just before eating to prevent the oats going soft.


 

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