Berry Compote RecipeOrigin: New Zealand Period: Modern |
Ingredients
1 punnet strawberries, washed, hulled and quartered 
Berry Compote Preparation:Method:Heat the Ribena in a saucepan and add a little sugar, if desired. Mix the cornflour with a little water and add to the Ribena. Stir over low heat until thickened and glossy. Remove from the heat, add the fruit and gently stir through. Allow to cool then place in the fridge to chill before serving. This works well with cheesecake, or as a topping for meringues or sponges. |
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