Save to your scrapbook
Almond butter and cherry compote on sourdough
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Wed Feb 15 11:13:11 GMT 2017.
Average user rating