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Fruity Compote

4
15m
Fruity Compote
  • A small knob of vegan unsaturated fat spread
  • 2 dessert apples, peeled, cored and thinly sliced
  • 50g caster sugar
  • 2 star anise
  • 1 tsp vanilla extract
  • 1 cinnamon stick
  • 500g mixed berries fresh or frozen (blueberries, raspberries, strawberries)
  • 200g Alpro Greek Style Plain alternative to yogurt

Ingredients
!

  • A small knob of vegan unsaturated fat spread
  • 2 dessert apples, peeled, cored and thinly sliced
  • 50g caster sugar
  • 2 star anise
  • 1 tsp vanilla extract
  • 1 cinnamon stick
  • 500g mixed berries fresh or frozen (blueberries, raspberries, strawberries)
  • 200g Alpro Greek Style Plain alternative to yogurt

Preparation
!

1

Melt the spread in a saucepan over a medium heat. Toss in the apples and cook for 1 minute. Add the caster sugar, star anise, vanilla extract, cinnamon stick and 150mls of water, then stir for a few minutes to dissolve the sugar.

2

Add the mixed berries and stir to coat the berries in the syrup then cook for 3-5 minutes until the fruit starts to soften. Don't overcook, or the fruits will not hold their shape.

3

Take off the heat and leave to cool.

4

Before serving, remove the star anise and cinnamon stick and serve in bowls with the Alpro Greek Style.

Recipe tips

Keeps well in the fridge for up to 2 days, in the freezer for up to 3 months. Makes a great pudding and great for breakfast too.