This versatile compote recipe can be stored in the fridge and spread on pretty much anything. In this video, Chloe makes high ...

Juicy and creamy in equal measure, this dessert is a real treat for Mother's Day and if you're short on time, roast the ...

In this recipe for simple baked rhubarb compote, farm-to-table pioneer Alice Waters takes a light-touch approach to let the unique dessert vegetable shine. The pink, fleshy stalks are tossed with ...

Tuna Salad Niçoise Bibimbap To make the compote, combine the pitted cherries, sugar, lemon zest and juice, and cornstarch in a small saucepan. Bring the mixture to a boil slowly over medium-low heat.

Store in an airtight container. To make the compôte, put the chopped fruit and the berries into a saucepan, add the honey or sugar and cook over a medium heat for about 8 minutes, stirring often.

To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated.

To make the blueberry compote, tip all ingredients into a small pan and heat gently until the blueberries are bubbling Serve the compote spooned on top of the pancake stack or on the side - With ...

Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl.

Once tomato “compote” has drained a few minutes, spread it on the platter alongside chicken. Serve right away, passing a pitcher of the reserved juices at the table to drizzle over.

The cherry compote is a delectable match for all that richness, offering deep red fruit flavor with a satisfying jammy texture and large pieces of soft fruit. Serve with a dollop of whipped cream.

In a small pot, combine ¼ cup olive oil, garlic and oregano. Bring to a low simmer, then turn off heat and steep for 10 minutes. Meanwhile, in a medium pot, combine crushed tomatoes, salt and ...