Sweet and seasonal, local Indian mulberries are in abundance March through May. Make the most and celebrate this seasonal produce by making a moody purple berry compote to eat with pancakes, cheesecakes, chia puddings and more.
A compote, French for a thick, lightly sweetened sauce made by cooking down fresh fruit until they turn syrupy and ooze their juices. Typically not as sweet or thick as jam, a compote is a product that has limited shelf life and tastes best when consumed fresh. With the spring season setting in, in India, local mulberries, also known as shehtoot, are available in abundance at this time of year. These sweet and sour berries are underrated but high on flavour and extremely nutritious to consume.
By making a berry compote, you get to control the amount of sugar that goes into this runny, berry-flavoured sauce, which tastes amazing when stuffed into doughnuts, spooned over a cheesecake or stack of pancakes. While the framework for a compote recipe is pretty much the same for any kind of fruit, ensuring that you always pick the freshest, ripest berries, is crucial to make sure that the juices are extracted as they cook. You could also use organic maple syrup, honey or jaggery as substitutes for sugar, although do keep in mind that each of those also bring their individual flavours to the compote.
Image Credits: WhyFarmIt