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Individual summer berry compotes

Name: Individual summer berry compotes
Yield: Serves 4
Cuisine: British recipes
Ingredients: 800g selection of summer fruits: strawberries, raspberries, cherries blueberries, redcurrants, stoned, destalked and halved if necessary, a few reserved to decorate; 140g caster sugar; Zest of 1 orange; Zest of 1 lemon; 4 tsp cornflour; For the topping; 3 tbsp quark; 1 tbsp double cream; 1 tbsp caster sugar; 1/2 tsp vanilla essence

Published: 30 Jun 06
Updated: 18 Mar 24

With strawberries, raspberries, cherries, blueberries and redcurrants, this dessert recipe is perfect for summer.

Easy
July 2006

Test kitchen approved

Serves 4
Ready in 30 minutes, plus standing overnight

With strawberries, raspberries, cherries, blueberries and redcurrants, this dessert recipe is perfect for summer.

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Ingredients

800g selection of summer fruits: strawberries, raspberries, cherries blueberries, redcurrants, stoned, destalked and halved if necessary, a few reserved to decorate
140g caster sugar
Zest of 1 orange
Zest of 1 lemon
4 tsp cornflour

For the topping

3 tbsp quark
1 tbsp double cream
1 tbsp caster sugar
1/2 tsp vanilla essence

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Method

Place the prepared fruit into a bowl and mix with the sugar, orange zest and lemon zest. Cover and leave overnight in the fridge to allow the juices to be released.
Strain the juices into a saucepan and bring gently to the boil. Meanwhile, mix the cornflour with a little water. Add the boiling fruit juice to the cornflour and return to the saucepan over a medium heat, stirring continuously until the sauce has thickened.
Add the fruit sauce to the fruit and divide between 4 glasses. Chill until ready to serve.

Make the topping. Mix all the ingredients together until smooth, and serve a generous tablespoon over each compote. Decorate with a little extra fresh fruit.