I call it ‘fruit compote’ but it most probably is a completely wrong term technically. ‘Compote’ is by definition fruit simmered in sugar syrup, so nothing applies to my product: fruit baked with barely any sugar and no water. Can I still call it ‘compote’ for short please?
This makes use of any seasonal fruit you have at home and it’s looking a little less appetising: maybe you picked up a bargain at the local market or the BOGOF on late season fruit was tempting. Obviously, you can use sparkling fresh fruit at peak season – I’m talking about a little too much, too tired for those who don’t approve of cooking fruit when it can be eaten raw, goodness, vitamins and all.
Good news for those who actually like the taste of lightly cooked fruit – I’m one. Not all the vitamins are destroyed in the relatively short cooking process, and you inject extra vit C at the end by squeezing in lemon.
The fruit might be pretty much enough for brekkie, with a dollop of yoghurt or cottage cheese for extra protein, but a simple granola will add it substance. I put raw oats in my fruit when I run out of the crunchy ones but it’s mega easy to toast a batch every now and then and keep it in a tub. Very little sugar, a lot of crunch and juicy fruit – what better for the start of the day?