A Trio Of Plant-Based Compotes! Perfect to use as toppings for your porridge as the days draw in, or with baked fruit or fruit sorbet for dessert. To read some more ideas for breakfast, just click here.
A ‘Compote’, French for ‘mixture’, is traditionally a dessert made from whole of pieces of fruit, cooked with sugar and spices. In these compotes, I’ve used fresh ginger, lime and lemon juices, water and honey. They’re very quick to make, about 10 to 20 minutes, and all you need is a pot and a lid.
If you’re feeling adventurous, you can take the basic idea and make a pear compote and use mixed spices and raisins.
While I’ve suggested that you serve it cold, you can off course use it heated. It should keep in the fridge for at least four days.
I hope you enjoy them as much as I do!
- 500 g 17.5oz fresh or frozen strawberries (ripe, hulled and cut in half)
- 1 teaspoon grated fresh ginger
- 1 teaspoon fresh lime
- 1 tablespoon heather honey
- Put the strawberries, fresh ginger and lime juice in a pot and cook over a medium heat. As they begin to cook, the strawberries will start to break down. Continue to cook over a low to medium heat for a further 10 minutes.
- Turn off the heat and add the honey. Stir together, then pour into a container and leave to cool.
- Once cool. cover and put in the fridge to use over the next few days.
- 2 tbsp heather honey
- 200 g /7oz fresh or frozen blueberries
- 1/2 juice of half a lemon
- 1 tsp vanilla extract
- Put the blueberries, lemon juice in a pan over a medium heat ad cook gently until the berries begin to soften and break down releasing their juice. Keep an eye on them and stir occasionally to ensure they don't catch on.
- Turn off the heat and then stir in the vanilla essence and honey. Pour into a container and cool.
- Cover and put into the fridge to use over the next few days.
- 450 g/16oz fresh rhubarb chopped into equal pieces
- 3 tablespoons heather honey or similar
- 2 tablespoons fresh ginger grated
- Add one inch of water to a pot, then add the rhubarb and ginger. Cover and cook over a medium heat until the rhubarb begins to break down. Keep an eye on the pot to ensure the rhubarb doesn't catch on and stir occasionally.
- Once it looks like the consistency in the picture, turn down the heat and transfer to a container to cool. Once cool, cover and put into the fridge to use over the next few days.
To find out more about switching to a whole food, plant-based diet, grab a copy of my cheat sheet here.