Cook: 30 minutes

Serves: 4 - 6

Heat oven to 220°C (200°C fan-assisted).
Rinse the berries, and place on kitchen paper to dry. Place the berries and banana pieces in an oven proof casserole dish. Sprinkle over the coconut sugar and stir in the vanilla bean.
Cook in the pre-heated oven for 30 minutes.
Once cooked, take out of the oven and leave to cool, whilst cooling the juice will turn into a thick syrup consistency.
Serve with ice cream, yogurt or whatever your heart desires.

To get more recipes, click here to sign up for our free JC food newsletter.

Support the world’s oldest Jewish newspaper

Ingredients

Name: Roasted summer berry compote
Prep time: 5 min
Cook time: 30 min
Yield: 4 - 6
Ingredients: 400g strawberries 150g blackberries 150g raspberries 2 bananas, ripe cut into 1.5cm cubes 2 tbsp. coconut sugar 1 vanilla pod, deseeded or 1 tsp vanilla bean paste

400g strawberries

150g blackberries

150g raspberries

2 bananas, ripe cut into 1.5cm cubes

2 tbsp. coconut sugar

1 vanilla pod, deseeded or 1 tsp vanilla bean paste