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Ingredients

Method

  • STEP 1

    Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.

RECIPE TIPS
MAKE DOUBLE

Cook double the amount

of compote and store the

leftovers in the fridge. Stir through

some yogurt for a great breakfast.

Recipe from Good Food magazine, June 2007

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A star rating of 4 out of 5.4 ratings
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