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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a compote with an Aussie twist. Uses the Aussie native herb Olida or Forest Berry Herb , goes great with some muesli or granola for brekky but can also be used on pancakes, pavlovas or cheesecakes. Recipe from the Australian Womens Weekly. Ingredients:
1/2 cup caster sugar |
1 teaspoon forest berry herbs (olida) |
1 cup water |
1 (300 g) package frozen raspberries, thawed (or fresh berry of choice, or a mixture) |
heavy cream or plain yogurt, to serve |
Directions:
1. Heat sugar, berry herb and water in a small saucepan, stirring until sugar has dissolved. Simmer, uncovered, for 5 minutes, then remove from heat and leave to cool to room temperature.
2. Place thawed berries in a bowl, pour cooled syrup over and refrigerate.
3. Serve with whipped cream or yogurt. These berries can also be served with pancakes, as pavlova filling or cheesecake topping.
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