One of the most old fashioned and quintessentially British of puddings has got to be the humble crumble. For Americans its Pie. Shortcrust, crumbly and too often sickly sweet.
Today was a lovely Saturday, when the sun was out and my clean kitchen calling out to be messed up. So for no particular reason at all, I decided to make a Lattice Pie that combines two of my favourite things. Berry Compote and Sweet Shortcrust Pastry. Call it a Berry Pie if you will.
As my freezer was brimming over with frozen fruit from many a bargin offer I obtained at the markets, last summer, I thought it would be worthwhile tode-frost more Berries then was needed for the Pie and make a little tub of Compote for my morning Muesli. For me, Breakfast is most definitely the best meal of the day. Sometimes when I have a particularly good selection of goodies in my kitchen, i find myself fantasising about what I am going to have in the morning, before i drift off into my foodie-dream riddled sleep. This is definitely the case once a pot of Compote has been made, I am lucky if it lasts more then a day.
(Makes a 500ml Pot)
- 500g Mixed Berries (Frozen or Fresh)
- 2 tsp Lemon Juice
- 50g Unrefined Caster Sugar
- a pinch of Allspice
Place all the ingredients in a saucepan on a low heat and cook for 10-15 minutes, or until nicely stewed
I used a majority of Blackcurrants and Blackberries in the Compote because I like the tart flavour to work against the sweetness of the Sugar. If you are using primarily sweeter fruits, like Strawberries and Cherries, you may wish to lover the amount of Sugar you use.