Continuing on with our beautiful breakfasts for busy bodies segment, here is a lovely dish that can serve as a breakfast, a dessert, or a light meal at any time of the day. It is suitable for any fruit that will roast, so, not watermelon, but certainly stone fruits, pome fruits like apple or pear, frozen fruits like strawberries, mango and blueberries..... the world is your fruit compote really.
This is a great dish to make when you have a glut of something or need to use something up, here I had some apricots that were ageing rapidly, so I made three of these, ate one and tucked the other two into the fridge for topping and eating tomorrow and the next day.
So, let's get started.
OO! Delish, actually, you can't see the compote, just the toppings, but it looks pretty anyway.
Ingredients
1 cup of fruit for roasting, I used 3 ripe apricots and some frozen mango
olive oil
granola or toasted muesli, shop bought, or home made, this one is shop bought, it is Carman's grain free berry granola
yogurt
seeds, this is black sesame seeds
Pop your fruits into the bottom of an oiled ramekin and drizzle over about a teaspoon of olive oil. Pop into a hot oven, about 190 degrees C for about ten minutes or until fragrant and everything is starting to colour and collapse. Remove from oven, allow to cool for a moment, top with about half a cup of granola or muesli and a couple of good spoonfuls of yogurt, this one is a coconut vanilla yogurt, and top with seeds. Enjoy this just as it is as a hot breakfast, or chill the fruit before topping and enjoy it cold.
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