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.