Blackcurrant Compote

Google+ Pinterest LinkedIn Tumblr +

Pot the fruit compote into a kilner jar and when it’s cool keep it in the fridge to top yogurt and muesli or granola, smear it on waffles, serve over ice cream or spread on bread for breakfast. Or use it to fill a blind-baked pastry case, top with lattice pastry and bake for a quick blackcurrant tart.


400g blackcurrants
2 tablespoons caster sugar
2 tablespoons water


1. Heat the fruit with the caster sugar and water until the sugar melts. Turn the heat up to high and cook for a few minutes until the fruit has softened and the syrup has thickened. If the fruit is particularly sour you may need to add another tablespoon of sugar and heat until melted. Add any flavourings once you have removed the pan from the heat.

Flavourings:  Add 1 teaspoon of vanilla extract or orange flower water. Or add 1/2 teaspoon of almond extract, orange extract or rosewater essence – you need less as they are stronger.

Crisp buttery vanilla waffles
La Flognarde aux Apricots

5 ways to use fresh cherries
Lime curd
How to poach whole plums
A Quick Sophisticated Strawberry and Vanilla Gratin
Orange and Almond Cake with Maple Syrup
Plums baked with Honey, Orange and Cardamom
Portuguese Custard Tarts – Pastel de Nata
Orange Sorbet
Konkan Cafe’s Bebinca
Chocolate Fondant
Tergoule – Normandy Rice Pudding
When a Simple Cheap Plastic Juice Squeezer Will Do the Trick!
6 ways to cook with Physalis fruit
Madeira Cake
Cantuccini with almonds and fruit
Chef Luke Butcher creates a decadent chocolate tart


Comments are closed.