fresh berry compote with vanilla and thyme
PREP TIME 10 mins, COOK TIME 20 mins
1⁄2 cup sugar
1 vanilla pod, split and seeds scraped
sprig of thyme
5 1⁄2oz (150g) blackberries
3 1⁄2oz (100g) dark cherries, pitted and halved weight (see technique, below)
3 1⁄2oz (100g) blueberries
1 Put the sugar, vanilla pod, thyme, and 2 tbsp water in a medium, heavy-based saucepan, stir together, and bring to a boil. Add the blackberries and cherries, reduce the heat and simmer, covered,
for 8 –10 minutes, until the berries start to break down and release their juices.
2 Remove the lid, add the blueberries, increase the heat, and continue to cook the compote for a further 8–10 minutes, stirring occasionally, until the sauce has thickened and reduced, and the berries are soft.
3 Remove from the heat and cool. Remove the vanilla pod and thyme before serving cold, or at room temperature.
This deliciously dark compote will keep for several days in the fridge, and is marvelous over ice cream, yogurt, or Homemade granola for a morning treat.
To remove pits with a pitter, place the cherry in the pitter, stem-side down, and press until the pit emerges from the hole at the bottom.
If using a knife, slice the cherry lengthwise in two, cutting all the way around the pit. Twist and separate the halves and remove the pit.
|fresh berry compote with vanilla and thyme|