Mary Berry Fruit Compote

I first made this fruit compote because I had one too many soft apples lurking in the fruit bowl and a rogue punnet of blackberries I’d forgotten about. I wasn’t expecting much—just a quick way to use things up. But honestly? It turned out far lovelier than I’d planned. The plums added this mellow sweetness, the blueberries burst like tiny flavour bombs, and the star anise—well, that was the wildcard.

To be completely upfront, I did overdo the anise the first time. Left it steeping too long and it was like dessert at a spice bazaar. But after a few tweaks (and a firm timer), I landed on a version that feels both comfortingly simple and quietly elegant. Whether you’re after a light pudding or a breakfast treat, let me show you how I got it just right.

What Makes This Recipe Special

There are loads of fruit compotes out there—but here’s why I keep coming back to this one:

• The star anise is magic. Not overpowering if you time it right—it gives just the right hint of warmth without turning it medicinal.
• The fruit is layered in stages. Apples and plums cook first so they soften without falling apart, then the berries go in just at the end to keep their shape.
• It’s not too sweet. Most compotes tip into jam territory. This one lets the fruit speak for itself, with just enough sugar to round things out.

Oh—and it’s so forgiving. Overripe fruit? Slightly past-it apples? This is where they shine.

INGREDIENTS + WHY THEY MATTER

• Butter (small knob) – Adds a silky base note. I once skipped it and the compote felt flat and watery.
• Dessert apples (2) – These soften without collapsing. Bramleys go mushy too fast here.
• Star anise (2 small) – Key for that gently spiced, almost floral undertone. Just don’t forget to fish them out.
• Caster sugar (50g) – Just enough to sweeten without masking the fruit. Taste and adjust.
• Plums (2) – Add a tart-sweet depth. I used red plums—yellow ones were a bit bland.
• Blueberries (150g) – These hold their shape brilliantly, even when warm.
• Blackberries (150g) – For that deep jammy flavour. If they’re seedy, I sometimes mash a few to help thicken.
• Greek yoghurt (200g) – The creamy counterpoint. I’ve tried vanilla skyr too—delicious.

Making It Yours (Without Ruining It)

• Dairy-free: Use coconut yoghurt or oat crème fraîche. Both work well—just pick one that’s unsweetened.
• No star anise: A tiny pinch of ground cinnamon or a strip of orange peel adds warmth without the boldness.
• Fruit swaps that hold up:
  • Pear instead of apple (slightly firmer pears work best)
  • Raspberries instead of blackberries—but stir them in right before serving or they’ll dissolve
• Sugar alternatives: I’ve tried it with maple syrup—lovely and slightly richer, but you need a bit more (about 2 tablespoons)

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Star anise was overpowering	Left it in while cooling	Take it out before letting it rest
Fruit turned to mush	Cooked all fruit at once	Add berries last and don’t stir too hard
Too watery	Didn’t simmer long enough after sugar	Let it bubble a bit to thicken the syrup

HOW TO MAKE MARY BERRY’S FRUIT COMPOTE

1. Start the base: Melt a knob of butter in a medium saucepan over medium heat. Add sliced apples and star anise. Stir gently until the apples just start to soften (about 2–3 minutes).
2. Sweeten and simmer: Stir in the caster sugar and 150ml of water. Let it come to a gentle boil, then turn it down and simmer for 2 minutes.
3. Layer in the plums: Add sliced plums and simmer another 2 minutes. They should be soft but still holding their shape.
4. Add the berries: Remove the pan from heat. Stir in the blueberries and blackberries gently. The residual heat will warm and soften them perfectly.
5. Cool and finish: Let the compote cool with the lid off for 10–15 minutes—just warm. Remove the star anise before serving.
6. Serve it up: Spoon into bowls with a generous dollop of Greek yoghurt. Optional: a little drizzle of honey on top.

TIPS FROM MY KITCHEN

• I slice the apples thin so they soften quickly—chunky pieces never cooked through evenly.
• If your berries are super ripe, keep a few back and stir them in cold just before serving for contrast.
• Let it sit 5 minutes longer if you want the flavours really melded—but don’t skip the cooling. It’s when the magic happens.
• I sometimes pour the warm compote over porridge. Absolute heaven on chilly mornings.

STORAGE + SERVING

• Fridge: Keeps for up to 4 days in a sealed tub.
• Freezer: Freeze flat in bags or in small containers. Defrost overnight in the fridge—don’t microwave or the fruit texture goes weird.
• Best with: Greek yoghurt, vanilla ice cream, rice pudding, or swirled through porridge.
• Not great with: Very sweet desserts—it’s more of a tangy counterbalance.

FAQs

Can I make this ahead of time?
Absolutely. In fact, I think it tastes better the next day once the flavours settle.

Can I skip the sugar completely?
I tried—and it tasted flat. You need a little something to bring it all together. Try maple syrup or a splash of apple juice if you’re cutting refined sugar.

Can I use frozen fruit?
Yes—especially for the berries. Just thaw and drain before adding, or you’ll get a watery compote.

What if I hate star anise?
Skip it. A splash of vanilla or a bit of orange zest works beautifully instead.

Can I jar it like jam?
Not really. This is meant to be eaten fresh or chilled—not preserved. It’s more of a soft fruit stew than a shelf-stable spread.

Try More Mary Berry Recipes:

• Mary Berry Chocolate Ganache Icing
• Mary Berry Viennese Finger Biscuits
• Mary Berry Strawberry Tarts
• Mary Berry Chocolate Fudge Icing