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Measurements

Red Fruit Compote with Cinnamon Cream

Yield: 6 Servings

2 Nectarines, pitted and sliced
225 g Strawberries, quartered
225 g Raspberries
225 g Redcurrants
150 ml Orange juice
50 g Sugar

CINNAMON CREAM

150 ml Whipping cream
150 ml Plain yogurt
Grated rind of 1 orange
1 t Ground cinnamon
2 t Clear honey

Mix fruits together. Put orange juice and sugar in a small pan, heat gently until the sugar melts. Pour warm syrup over the fruits. Allow to cool, but do not chill. Whip the cream and mix with the yogurt, orange rind, cinnamon and honey. If desired, garnish with the orange rind. Serve with the compote.
Source: "A People's Friend Special Cookbook", 1990. Recipe shared by Deborah Kuhnen


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