Don't forget about the naturally occurring sugars in the fruits however; this dish is not sugar free. What makes this dish better than candy or soda is the good nutrition packaged with the fruit; vitamins, minerals, fiber and phytochemicals. This is the good stuff!
You can easily scale this recipe down to one serving for you, or make a big pot for a crowd for brunch. For this reason, I don't have concrete measurement for you. If you like thicker sauce, add the higher range of cornstarch, if you like the sauce thinner, use less. Don't be scared, you can do it! This sauce looks very impressive to serve for a party, but honestly whips up in a snap!
- Fresh or frozen berries (strawberries, blueberries, blackberries and raspberries all work well)
- 1-2 teaspoons cornstarch per cup of fruit
- 1-2 teaspoons sugar per cup of fruit
- 1-2 teaspoons of water per cup of fruit
- Cinnamon, vanilla, nutmeg, or brandy if you wish
- Place your berries in a saucepan; no need to thaw
- Before turning on heat, add your sugar and cornstarch and coat the berries - this prevents lumps from forming. Add water, stir well and turn heat to medium.
- As the berries thaw and then cook, the mixture will turn cloudy as the starch molecules hydrate. You know that your compote is ready when it is thickened and clear.I like to smash the fruit using a potato masher, some people like the leave the fruit whole. Up to you!
- Use this jeweled sauce to top pancakes, waffles, scones, yogurt or ice-cream.
|For most of the year, frozen berries cost way less then fresh and are just as nutritious|
|Coat the berries with corn starch and a touch of sugar|
|Part way through cooking: the starch is opaque|
|Bring on the pancakes!|
Quinoa is another pseudo-cereal; it tastes and cooks like a grain, but botanically isn't. It is delicious in this curried quinoa pilaf.
I used a potato masher to smash the fruit in this recipe as well as for my curried chickpea sandwich filling. This is a great multitasking tool!
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