Just like butter and milk, I consider this compote a staple in my house. It’s so easy to make and even easier to use up. It’s the perfect accompaniment to a slew of breakfast options, like my Great Oat Loaf, yogurt and granola, pancakes, or French toast. I also like to fill my Breakfast Nest Cookies with it, fold a scoop into some whipped cream, or spoon it on top of a slice of pound cake. It’s even great with just a big ol’ scoop of vanilla ice cream for dessert. Then, just like that, it’s time to make another batch.
PSSST… I prefer to use frozen fruit as it’s more economical and means you can make this recipe year-round. You can mix up the choice of fruit if this combo isn’t your favorite: peach and raspberry or straight-up blueberry, are both delicious options.
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