Summer fruit compote

• large plums↗4 4

  stoned and cut into wedges

• punnet blueberry200g 200g
• zest and juice 1 orange
• soft light brown sugar↗25g 25g
• punnet raspberry150g 150g
• thick yogurt↗

  and honey, to serve (optional)

Step-by-step instructions

1. 1

   Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 min more.

2. 2

   Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey, if you like.