|pineapple and 3 berries compote (next day)|
Pineapple and Berry Compote (filling for 6-7 crepes)
1/2 of a large prepared pineapple, diced or chopped
1/2 cup granulated sugar (or to your taste)
1/4 cup dried cranberries
1/4 cup dried wild blueberries
6 oz fresh raspberries
1 tsp of cornstarch and 1 Tbsp of water mixture (thickener), optional
1) Add the pineapple, cranberries, blueberries and sugar to a small size pan or pot over medium high heat.
2) Once the liquid starts to boil, turn heat slightly lower to a simmer and cook for about 15-20 minutes. Stir occasionally.
3) Add raspberries and cook for another 5-7 minutes. Stir occasionally.
4) Add cornstarch and water mixture, stir a few times and turn off heat.
|cooking compote on the stovetop|
*The pretty red color came from the fresh raspberries.
*Any leftover compote can be placed in an airtight container and refrigerated for up to a week.