Traffic Lights – Versions 2 and 3

OR, you can … omit the raspberries and make :

Cherry and Raspberry Compote

350g cherries, stoned – can use frozen

150g caster sugar

juice of 1 lemon

150g raspberries – can use frozen

4 tbsp water or juice from defrosted fruit

Pour the water into a pan and add the cherries, sugar and lemon juice. Place the on a medium heat and stir until the sugar dissolves. Cook the cherries over a low heat for 5-10 minutes until they have released some juice but are not overcooked. If you are using frozen cherries you will have the fruit juices when defrosted – use this juice instead of the water.

Add the raspberries to the pan and cook for a further 1-2 minutes until they start to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving.

You can keep the compote as is or blitz in a processor and pass through a sieve – purely a matter of personal preference – some people aren't fond of raspberry pips.

The compote in itself is versatile – you can use it as a topping over vanilla ice cream, over breakfast cereal – great with granola!

Here we're using the compote as the next tier in the “Traffic Lights”.

For version 3 I'm using Amaretti biscuits – more available at this time of year they are delicious Italian biscuits, crush two per shot glass – approximately 23g – the size of the biscuits will vary.

Pour a layer of compote onto the lemon pot – after it has had time to set – complete with crushed Amaretti biscuits.

Photos next!