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STRAWBERRY AND RASPBERRY COMPOTE WITH KUZU

You’ve probably heard me say it before. As soon as spring and summer arrive I start preparing compotes and jams. This is because I love seasonal fruits during these months and the incredible aroma that fills the kitchen and the delicious homemade taste they have. For compotes I like using a thickener, to obtain a more compact texture.  I have started using kuzu, which is a natural product, ecological and originally from Japan.  I use the Biocop brand of kuzu.

Homemade compote

Unlike jam, which is prepared using more sugar and has to be cooked for longer, as in this other recipe, to make compote you need less sugar. The process is shorter and can be used both for sweet dishes or to accompany savoury dishes.

If you want an even healthier option you can skip the sugar altogether and substitute it with squeezed lemon juice or any other fruit you like. For this recipe, I included both, and I used panela, which is why the compote looks a little darker.

Kuzu Biocop

INGREDIENTS

500 gr strawberries

300 gr raspberries

180 ml squeezed lemon juice

35 gr Biocop kuzu

3 teaspoons water

Optional: 80 gr panela

 

METHOD

Wash the fruit, cut the strawberries in two, and put them in a saucepan. Add the lemon and the sugar, and cook over high heat. Lower the heat right before it boils and let it cook for 15 minutes.

Now, combine the kuzu with the water in a bowl until it completely dissolves. Pour it into the saucepan and stir for a couple of minutes. Turn off the heat and let it cool. After a few hours, it will have thickened and you can put it in jars.

They can last for up to about 7 days and it’s a very healthy breakfast option. You can also use it in desserts or with savoury dishes.

 

 

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