Mary Berry's Rosy Fruit Compote with Yoghurt and Honey
I so love serving fruit salad as a dessert, especially when all the fruits are in season and tasting their very best. The coulis provides a lovely fresh sauce that is less sweet than a syrup, while honey-sweetened Greek yoghurt makes this a healthier treat.
|For the compote:|
|300g (11oz)||fresh raspberries|
|6–8 tbsp||icing sugar|
|150g (5oz)||seedless red or black grapes, halved|
|3||nectarines, sliced (see tip)|
|100g (4oz)||strawberries, hulled and quartered or halved|
|For the yoghurt mix:|
|600g (1lb 5oz)||natural Greek-style yoghurt|
|2 tbsp||runny honey|
You will need: a blender
1. To make a coulis for the compote, place half the raspberries in a small blender, add 6 tablespoons of the icing sugar and whizz until smooth. Push through a sieve set over a large bowl and discard the pips.
2. Add the remaining raspberries to the bowl of coulis with the grapes, blueberries, nectarine slices and stir to combine. Taste, adding a little more icing sugar if needed, depending on the sharpness of the fruit.
3. Mix the yoghurt and honey together in a separate bowl. Add the strawberries to the compote and serve with a dollop of the yoghurt mix
PREPARE AHEAD :The compote (minus the strawberries) can be made up to 12 hours ahead and kept in the fridge. Add the strawberries just before serving.
The yoghurt mix can be made up to 2 days ahead and kept in the fridge (see tip).
MARY’S EVERYDAY TIPS: There’s no need to peel the nectarines as they have tender skins. When peaches are in season, these would be just as delicious too, but peel the skins first. To loosen the skins, briefly dunk in hot water, then cold, to prevent the peaches from cooking.
For speed, you could substitute the yoghurt mix with one of the many honey-flavoured Greek yoghurts available in supermarkets.