Homemade autumn/winter fruit breakfast compote recipes

One of my favourite ways to celebrate the autumn season in the kitchen is by making fruit compotes. There’s something beautifully simple and versatile about compotes that use up seasonal fruit, adding natural, healthy sweetness to breakfasts and desserts. Cook in advance and store in the fridge to use to top your morning porridge, yoghurt bowls or pancakes.

What I love about these is how you can mix and match whatever fruits you have on hand. Apples, pears, plums and berries (even frozen in the winter months).

Recipes

1. Apple-cinnamon compote

• 4 medium apples (peeled, cored, chopped) leave the skin on as much as possible

• 2 tbsp maple syrup or honey

• 1 tsp ground cinnamon

• 1 cup water

  
  Simmer everything gently until the apples are tender but still hold their shape.

2. Berry vanilla compote

• 2 cups mixed berries (fresh or frozen - think summer fruits, black forest, blueberries, blackberries)

• 1 tbsp sugar or honey

• 1/2 tsp of vanilla essence

• 1 cup water

  
  Cook over medium heat until the berries release their juices and the compote thickens slightly.

3. Pear and ginger compote

• 3 ripe pears, peeled and diced

• 1 tbsp grated fresh ginger

• 1 tsp cinnamon

• 2 tbsp brown sugar

• 1 cup water

  Simmer pears until soft.