This compote is bursting with juiciness, the perfect way to use up an abundance of blackberries
Nutrition per serving
Share this recipe
750g blackberries, halved
100g golden caster sugar
juice ½ lemon
small pinch ground cinnamon, optional
Cheat's blackberry ripple ice cream Ripple half a batch of blackberry compote through a softened 500ml tub vanilla ice cream. Put back in the tub and return to the freezer for at least 2 hrs.
To make the compote, whizz two thirds of the
blackberries with the sugar, lemon juice
and cinnamon in a food processor
until smooth, then sieve to remove
the seeds. Fold the remaining fruit
through the purée and set aside.
Use within 2 days or freeze.