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Summer fruit compote

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Ingredients

Ingredients
4 large plums, stoned and cut into wedges
200g punnet blueberries
zest and juice 1 orange
25g soft light brown sugar
150g punnet raspberries
thick yogurt and honey, to serve (optional)

Direction

Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 min more. Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey, if you like.

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