Strawberry, fig and greengage compote

Strawberry, fig and greengage compote

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How I cook
Serves
6-8
Photographer
Jason Lowe

This medley of late summer fruits can be varied according to the season. Later in the year, try pear and rhubarb, or quince and apple, or any combination of these fruits. The compote keeps well in the fridge for a day or two, so you can eat it whenever the fancy takes you.

Ingredients

Quantity Ingredient
500g greengages, halved and stoned
100g caster sugar
3 tablespoons water
8 figs
250g english strawberries
greek-style yoghurt, to serve

Method

  1. Put the greengages into a saucepan with the sugar and water. Place over a medium-low heat and bring to the boil, then lower the heat and simmer for 10–12 minutes or until the greengages are just beginning to collapse. Remove from the heat and leave to cool for 5 minutes.
  2. Tear the figs in half and stir them through the warm greengages; they will cook slightly in the warmth without falling apart. Halve the strawberries and add these too. Leave to cool completely, then cover and chill.
  3. Remove the compote from the fridge about 10 minutes before serving. Accompany with a bowl of yoghurt.
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