Recipe: Summer Fruit Compotes

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Recipe summer fruit compotes.png

We've become a little obsessed with compotes in HQ this summer; each morning being a seasonality showdown. From gooseberries to peaches, we've tried them all, and have popped our three favourites below for you. A super simple way to eat more seasonal produce and prep ahead for easy al-desko breakfasts.

 
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CARAMELISED APRICOT COMPOTE

INGREDIENTS

  • 8 apricots

  • 2 tbsp coconut sugar

  • 3 tbsp water

    METHOD

  • Cut the apricots in half, remove the stone and cut into thin slices.

  • Add the apricot to a pan over a high heat.Add the coconut sugar and stir for 2-3minutes.

  • Add the water and reduce the heat to low. Cook for a further 2-3 minutes, then remove from the heat.

    Store in an airtight container in the fridge for up to 5 days.

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STRAWBERRY + BALSAMIC COMPOTE

INGREDIENTS

  • 1 punnet of strawberries

  • 1 tbsp honey (or maple syrup)

  • 3 tbsp balsamic vinegar

    METHOD

  • Cut the strawberries in half and remove the leaf/stem from each.

  • Add them to a pan over a medium heat along with the honey and balsamic.

  • Cook for about 5 minutes then remove from the heat. Leave to cool or enjoy hot!

    Store in an airtight container in the fridge for up to 5 days.

Tip: Strawberries release a lot of water when cooked so the compote is very liquidy. You can strain the liquid and use it in iced tea/shrubs or just with soda water as a drink!

SIMPLE PEACH COMPOTE

INGREDIENTS

  • 6 peaches

  • 1 tbsp honey (or maple syrup)

  • 1 tbsp water

    METHOD

  • Cut the peaches in half, remove the stone and cut into thin slices.

  • Add the peaches to a pan over a medium heat along with the honey and water.

  • Cook for 5-10minutes, until the fruit is broken down. Remove from the heat.

    Store in an airtight container in the fridge for up to 5 days.

pollen + grace