This is another one inspired by the #fdbloggers twitter chat! Whilst I was singing the praises of hazelnut chocolate porridge, there were collective groans of ‘claggy bleugh’ from @sal_godfrey and @TheExplorerBlog… Honestly it hadn’t occurred to me that anyone didn’t like porridge?! Naive of course, but it did make me realise that it was probably time to shake up my breakfast routine! I was in a porridge rut, clearly! So thinking quick and hoping not to turn anyone off any further, I came up with ‘Autumn Fruit Compote on Greek Yoghurt’… to sighs of ‘Mmmm’ and ‘that I can get on board with’… So, breathing a sigh of relief that I still had foodie friends, this is what it has become… My horizons have been broadened… and ‘Spiced Fig Compote and Greek Yoghurt’ has arrived!
Ingredients:
3 ripe figs
1 tbsp maple syrup
pinch of cinnamon
seeds from 2 crushed cardamom pods
100mls water
Method:
1. Chop the figs in half and half again and add to the pan with the water, maple syrup and spices.
2. Bring to the boil, then turn down the heat and simmer for around 15 minutes until the figs are a pulp.
3. Add more water if required during the simmer (depending on how sticky you like the compote).
4. Remove from the heat, allow to cool slightly and serve on greek yoghurt.
5. Drizzle with extra maple syrup for an indulgent, sweet start to the day…
It’s really encouraging to hear your comments and suggestions… Thanks to everyone who has already contributed & inspired content in the first month of our blog!
Lauren x
