Individual summer berry compotes

Individual summer berry compotes
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes, plus standing overnight

With strawberries, raspberries, cherries, blueberries and redcurrants, this dessert recipe is perfect for summer.


  • 800g selection of summer fruits: strawberries, raspberries, cherries blueberries, redcurrants, stoned, destalked and halved if necessary, a few reserved to decorate
  • 140g caster sugar
  • Zest of 1 orange
  • Zest of 1 lemon
  • 4 tsp cornflour

For the topping

  • 3 tbsp quark
  • 1 tbsp double cream
  • 1 tbsp caster sugar
  • 1/2 tsp vanilla essence


  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.
  4. Make the topping. Mix all the ingredients together until smooth, and serve a generous tablespoon over each compote. Decorate with a little extra fresh fruit.


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