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Gluten Free Purple Berry Compote - Recipe


Invented and baked by Tina!

Individual Potted Puddings

These easy-to-make individual hot puddings are made using 'purple berries' (blueberries, blackberries and blackcurrant) and buttery short crust pastry.

It is gluten free, uses xylitol instead of naughty caster sugar and is a deliciously comforting dessert.

Ingredients:

Short Crust Pastry:
– 200g Plain White Flour
– 100g Butter
– 3 tbsps Cold Water

Recipe for short crust pastry courtesy of Doves Farm. Click here for pastry recipe >>>

Berry Compote:
– 250g Freeze-dried Purple Berry Blend
– 1 tbsp Xylitol
– 200ml water
– 1 pinch Ground Nutmeg
– 1 pinch Ground Cloves
– 1 Cinnamon Stick
– a dash of Vanilla Paste

Method

Prior to making the compote, have your pastry ready. Click here for Doves Farm short crust pastry recipe >>>

1) Bring the water to the boil and dissolve the xylitol. Add the freeze dried fruit and the rest of the ingredients and gently simmer for 10 minutes.

2) In the meantime roll out your shortcrust pastry, its very soft and so take great care when rolling, do not be too rough with it. Cut out the lids with a 2 cm thickness and set aside.

3) Fill ramekins half full with the now juicy berries and place the lid on top. Do not overfill as the juices from the fruit will overspill when cooking. Pierce the lid and baste with egg yolk and sprinkle with xylitol.

4) Bake on gas mark 4/180°C for twenty minutes, checking to ensure the juices have not spilled over.

Leave to cool slightly before serving as the fruit will be piping hot. Serve with custard or Crème fraiche and garnish.


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