Berry Compote is a modern New Zealand recipe for a classic compote (semi-set fruit stew) of mixed berries in a Ribena and cornflour base. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Berry Compote.
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.
