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Sunflowers fruit and yoghurt breakfast parfait

This home made fruit compote recipe is so versatile! I like to use it (as shown here) as one of the layers in my signature ‘Sunflowers’ breakfast parfait; it also pairs beautifully in a breakfast bowl with Dorset’s answer to Greek yoghurt from The Dorset Dairy Company – or you could try a spoonful on your porridge.  I’m sure it counts as one of your five a day too, and it can be made sugar-free – so why not make yourself a batch to try?

 

HOME MADE MIXED BERRY COMPOTE

For a portion with two good servings:

2 cups of fresh or frozen mixed berries
2 tablespoons Stevia (or golden granulated sugar, if you prefer, to taste)
2 tablespoons water
1 teaspoon ground cinnamon

Add all the ingredients to a medium sized saucepan; stir and then bring to the boil.

Allow to simmer for around 20 minutes.

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Home made mixed berry compote

Remove from the heat, allow to cool slightly and then, depending on how thick you’d like the compote to be, either: press through a seive (this creates a very smooth compote, good for use in desserts, drizzling over ice cream and so on) OR use a stick blender to whizz the fruit to your desired consistency OR do as I do and gently press with a potato masher – this means that you can control the consistency and thus leave a mixture of whole and pureed fruit pieces.

 

Enjoy!

(This is just one of many delicious breakfast options – remember that we’re currently running a special offer: just use the discount code WINTER when you book online and you can treat yourself to your choice of breakfast upgrades during your November or December 2017 stay with us.)

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