Turkish · Dessert
Mulberry Compote
A glossy, deep-purple compote of stewed mulberries (here made with blackberries, the closest easy substitute) simmered with sugar, lemon and a whisper of cinnamon until syrupy, then finished with cool yogurt and crushed pistachio. This is a simple Anatolian summer dessert built around the fleeting mulberry season, when roadside trees in Turkey drop fruit by the basketful and home cooks turn the glut into quick stovetop preserves eaten warm or chilled.
$1
8 minsPrep
12 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
183Calories
5.6gProtein
4.4gFat
33.2gCarbs
25.5gSugar
7.7gFiber
12mgSodium
3mgChol
1.2gSat Fat
311mgPotassium
81mgCalcium
1.1mgIron
0.1mcgVitamin B12
29.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Turkish Apple Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Rinse 260g mulberries (using ripe blackberries as the closest widely available substitute) and pick off any stems.
2
Place the berries in a small saucepan with 35g sugar, 8g lemon juice, 20g water and the ground cinnamon.
3
Set over medium heat and bring to a gentle simmer, stirring occasionally to dissolve the sugar.
4
Simmer uncovered for 10-12 minutes, stirring gently, until the berries soften and the liquid reduces by about a fifth and turns syrupy.
5
Remove from heat and let the compote cool to room temperature, about 15 minutes, so it thickens further.
6
Divide the compote between two bowls, spoon 30g chilled Greek yogurt over each, and scatter with chopped pistachio just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g Blackberry, washed, stems removed,
- 35g35g Sugar White,
- 8g8g Lemon Juice,
- 20g20g Water,
- 1g1g Cinnamon Ground,
- 60g60g Greek Yogurt, chilled, 1
- 10g10g Pistachio, roughly chopped, 1
