It’s been a long time in-between drinks (posts) so to speak. We’ve been eating too well and I’m always too hungry to think about getting the camera out to take some pics. We’ve also renovated our kitchen, and with that comes added impetus to post some more stuff about food.
Breakfast is huge in our day. We alternate between a regular breakfast of fruit, yoghurt and nuts; fruit smoothies and egg dishes/omelettes.
C likes a mix of fruit compote, oats and yoghurt with fresh fruit and nuts. Here is a super-quick fruit compote:
berries (blueberries and raspberries shown above), fresh or frozen
2 tblsp raw sugar
squeeze of lime
2 tblsp water
* other ingredients as desired (see below)
Method: Chop apple and combine with all other ingredients in a pan. Bring to boil while stirring, then simmer on low heat until the mixture is thick and jam-like. Watch and stir intermittently to ensure it doesn’t burn.
Serve for breakfast with yoghurt, or mixed with oats and served with nuts and fresh fruit.
About fruit compote
A compote (French for “mixture”) is a dessert originating from 17th-century France. It is generally made of fruit cooked in a sugar syrup. *The syrup may be seasoned with vanilla, lemon or orange peel, cinnamonsticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote can be served warm or cold.
I like to make a fruit compote and then use it in different recipes for breakfast and for desserts. It’s particularly good when served with fried banana bread and chocolate or caramel sauce (or both!)
This recipe’s food promise
I don’t like to add too much sugar when cooking the compote. The fruit is often sweet enough. Therefore this sweet alternative to breakfast cereals, jams and other store-bought options is much healthier. The berries, which are a feature of this dish, provide the following nutritional features:
- high in antioxidants, micronutrients and fibre
- B vitamins
- potential protection against cancer and ageing
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