SLOW
COOKER WARM BERRY COMPOTE — This easy to make, slow - cooked berry topping is perfect on ice cream, cake, pancakes and waffles!
Not exact matches
It's been so beautifully sunny and
warm in England recently, which meant that it was time to really get into summer
cooking — beautiful salads, cold wild rice and quinoa dishes, grilled summer veggies with delicious dips, mountains of guacamole with crudités, so many fruit smoothies, raw desserts and bowls of fresh
berries.
This compote isn't
cooked like most
warmed compotes are; instead, it comes together by letting frozen
berries sit overnight in the fridge.
Put maple syrup and
berries into a sauce pan and
cook over medium / high heat stirring often until the maple syrup is bubbling and the
berries are
warm and soft (About 10 minutes)
Fresh summer
berries become a
warm dessert or breakfast treat after a quick
cook in a hot skillet.
In the meantime, as the einkorn
berries cook, set a large skillet on an adjacent burner and
warm a tablespoon of coconut oil over medium heat.
Soups, stews, and
warm cooked meals with squash and potatoes are often more nurturing than raw salads with tomatoes and
berries (summer produce) during this time of year.
While the waffles are
cooking,
warm up the mixed
berries, either in a small saucepan over medium heat, or if you're lazy like I am, you can just dump them in a microwave safe dish and
warm them up in the microwave.