Page 25 - Veggiefood Presentation
P. 25
Summer Fruit Compote
Ingredients Method
4 plums (large, stoned and cut into Cook the plums and blueberries in a
wedges) small pan with the orange zest and juice,
200 grams blueberries (punnet) sugar and 4 tablespoons water until
1 orange slightly softened but not mushy. Gently
25 grams light brown sugar (soft) stir in the raspberries and cook for 1 min
150 grams raspberries (punnet) more.
Yoghurt
Honey Remove from the heat and allow to cool
to room temperature. Serve with yogurt
and a drizzle of honey, if you like.
