Summertime compôte

Pick the freshest fruits for a simple-to-make summertime dessert - or cocktail

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This recipe celebrates delicious summer fruits. I like to make it with a combination of raspberries and blackberries. It’s an easy peasy, parev dessert for a hot day or after a heavy meal. Delicious with a scoop of ice cream (non-dairy if you need)or cooling yogurt. You can even add alcohol (vodka, rum, gin or for a Middle Eastern feel, go for Arak) to switch it up into the ultimate summertime cocktail. Cook the fruits only until tender – overcook them and they’ll be mushy and not as nice. Add the spices if you want an extra flavour layer.

maghreblondon / oogachaka


  • Remove the stones and cut the nectarines and plums into eighths.
  • Core and slice the apples into eighths.
  • Place all the fruits in a small pan, add the sugar, cover with water and bring to a boil.
  • Reduce the heat to medium-low, and cook for 20 minutes (or until the apples are fork-tender).
  • Add the lemon juice. Taste and add sugar or lemon juice to taste.
  • Chill completely before serving as it is as a dessert with sour cream/yogurt or ice cream. Or with alcohol as a cocktail.

500g berries – fresh or frozen (ideally raspberries/blackberries/a mixture)

4 plums

2 nectarines

2 apples

8 prunes (optional)

1 bunch of seedless grapes

1.5 litres water

100g sugar

Juice of ½ lemon

2 sprigs of mint

Optional: a stick of cinnamon, one star anise and 2 cloves for extra flavour

To serve (optional): 100g sour cream, yogurt or alcohol of choice

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