This is one of my favourite desserts, good served warm or cold. Rose water gives the fruit compote a wonderful flavour and the pomegranates add a crunchy texture that complements the berry fruits beautifully. Pomegranates are a good source of vitamin C and fibre.
Serves 4
INGREDIENTS
1 large ripe peach
2 large red plums
20g butter
2 tbsp caster sugar
1 tbsp rose water or orange flower water (can also use plain water)
75g raspberries
50g redcurrants
75g blackberries
1 pomegranate
METHOD
Halve the peach and plums, remove the stones and cut each half into four pieces.
Melt the butter in a large frying pan and place the plums and peach slices into the butter.
Cook for two to three minutes before turning over and sprinkling with the caster sugar.
Cook for a further two to three minutes, and then pour the tablespoon of rose water over it.
Gently stir in the remaining fruits and heat through for approximately 1 minute.
This recipe has been adapted from ‘Eating For Two’, published by Ebury Press at £12.99. www.annabelkarmel.com