This recipe is so easy that it only requires 3 basic ingredients, but you can add different spices to the compote to easily ...

This recipe is super easy to make, and all the ingredients go into a glass. It will give you the energy you need to face the ...

Once tomato “compote” has drained a few minutes, spread it on the platter alongside chicken. Serve right away, passing a pitcher of the reserved juices at the table to drizzle over.

Serve warm or cold. This compote keeps for weeks in the fridge. Slice the kumquats thinly into four or five round slices depending on size. Remove the seeds. Put the kumquats into a saucepan with ...

Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce ...

Fuyu persimmons are the variety that boasts a tomato-like shape. Unlike the other common variety, the bold orange, heart shaped Hachiya persimmons, Fuyu beauties have a lighter color and can be ...

Serve this baked fruit compote warm or cold with icecream or yoghurt. Preheat oven to 180C. Place a medley of drained fruits (apricots, peaches, cherries and guavas) in a roasting dish and add ...

This is a traditional Scandinavian recipe, often served as part of a Christmas feast – a whole almond is hidden in the pudding and whoever finds it, gets an extra present. Top with a cherry ...

Whether they’re topped with bacon and maple syrup, peanut butter and banana or blueberry compote, we’re treating you to a tasty and tantalising brunch. The future Mrs Torode, Lisa Faulkner ...

Serve warm with a dollop of rhubarb and orange compote on top (see recipe below). Alternatively chill in the fridge and eat it cold with fruit compote. 450-500g rhubarb 1 large orange, zest ...