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| >SUMMER FRUIT COMPOTE serve with meringue nougat |
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| SATURDAY |
1 medium orange, juice only
85g (3oz) caster sugar
175g (6oz) raspberries
350g (12oz) strawberries, hulled and halved if large
115g (4oz) blackberries, blackcurrants or red currants
1. Place the orange juice and sugar into a shallow pan. Dissolve the sugar over a medium heat, then bring to the boil and reduce by half.
2. Add 115g (4oz) of the raspberries to the pan and crush with a masher. Reduce again until syrupy, jammy and sticky.
3. Add the blackberries to the pan and toss in the hot sauce for 2 minutes. Add the strawberries and remaining raspberries and toss in the hot sauce. Pour out onto a large tray and allow to cool. Chill until required and serve at room temperature with meringue nougat.
See MERINGUE NOUGATS Recipe
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| Serves 4-6 |
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