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Almond butter and cherry compote on sourdough
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350g pack essential Waitrose Frozen Dark Sweet Pitted Cherries
125g granulated sugar
1 orange, zest and juice of ½
4 slices Waitrose 1 Date & Ginger Sourdough or Chocolate Sourdough
8 tsp crunchy almond butter
4 tbsp Greek natural strained yogurt
1. Put the cherries in a large pan with a splash of water and cook for 10 minutes until softened.
2. Add the sugar, orange juice and most of the zest. Bring to the boil slowly, allowing the sugar to dissolve then boil for 10-15 minutes until syrupy. Cool completely.
3. Toast the sourdough under a hot grill, about 1 minute each side, then spread with the almond butter. Top with the compote and yogurt, scattering with the reserved orange zest to serve.
This recipe was first published in February 2017.