IBS CURO

Low FODMAP Recipe -  Berry Compote


Lovely served with a delicious meringue.

Ingredients

800g selection of summer fruits: strawberries, raspberries, blueberries,  a few reserved to decorate

140g caster sugar

Zest of 1 orange

Zest of 1 lemon

4 tsp cornflour

Method

1. Place the prepared fruit into a bowl and mix with the sugar, orange zest and lemon zest. Cover and leave overnight in the fridge to allow the juices to be released.

2. Strain the juices into a saucepan and bring gently to the boil. Meanwhile, mix the cornflour with a little water. Add the boiling fruit juice to the cornflour and return to the saucepan over a medium heat, stirring continuously until the sauce has thickened.

3. Add the fruit sauce to the fruit and divide between 4 glasses. Chill until ready to serve.



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Vegetarian
Low FODMAP Dessert Recipes