Monday 23 April 2018

Mixed berry compote with toasted Granola.

Georgina Campbell

200ml/7fl oz natural yoghurt For the mixed berry compote 200g/7oz mixed berries, such as blueberries, raspberries, and hulled and halved strawberries

50g/2oz sugar

2 tbsps Grand Marnier (optional) For the granola 8oz/225g Flahavan's Jumbo Oats or Organic Jumbo Porridge Oats

4oz/110g flaked almonds

1oz/25g hazelnuts

2oz/50g sultanas

4oz/110g mixed fruit (apricots, sultanas, dates, etc)

2oz/50g demerara sugar

4 dsps honey

This is a very versatile recipe, an assembly of mixed berry compôte, toasted granola and natural yoghurt. The compote is useful for both savoury and sweet dishes -- try serving a spoonful with mild, creamy goat's cheese and some crostini as an instant starter. Depending on the season, you might like to use a mixture of berries which you have picked yourself, or see what your greengrocer is offering; frozen berries can be used in winter. The granola is delicious served on its own as a breakfast cereal.

1For the compote: Place the berries in a heavy-based pan with the sugar and Grand Marnier (if using), then bring to the boil, stirring so that the sugar dissolves. Boil fast for about five minutes, until the berries are tender but still holding their shape.

2Remove the compote from the heat and transfer to a bowl. Leave it to cool completely, then cover the bowl with clingfilm and chill and use as required. This will last for up to three days in the fridge.

3For the granola: Spread the jumbo porridge oats, flaked almonds, hazelnuts, sultanas and mixed dried fruits on a flat baking sheet. Scatter the demerara sugar and drizzle the honey over the top, then bake in the oven for 15-20 minutes (moderate heat, about 165°C/325°F/Gas Mark 3) until golden brown and crisp. Remove from the oven. Allow the granola to go completely cold and store in an airtight container until required. If the mixture is sticky after cooking, it will crispen as it cools.

Use the granola as a breakfast cereal, or as a recipe ingredient.

4To assemble the dish: Layer the berry compôte in six glasses, alternating each layer with some natural yoghurt, and put some granola in the mixture to give it added crunch. Continue layering the yoghurt, granola and mixed berry compote until the glass is full.

5Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.

Irish Independent

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