Mixed Fruit Granola

This recipe from Kevin Dundon (of Dunbrody House Hotel) is a very versatile recipe, an assembly of mixed berry compôte, toasted granola and natural yoghurt.

The compote is useful for both savoury and sweet dishes - Kevin also likes to serve a spoonful with some mild creamy goat’s cheese and some crostini as an instant starter.

Depending on the season, you might like to use a mixture of berries which you have picked yourself, or see what your greengrocer or supermarket is offering; frozen berries can be used in winter.

The granola is delicious served on its own as a breakfast cereal.

Mixed Berry Compôte:
 
200g/7 oz mixed berries, such as blueberries, raspberries, hulled and halved strawberries
50g/2 oz sugar
2 tbsp Grand Marnier.

Place the berries in a heavy-based pan with the sugar and Grand Marnier, then bring to the boil, stirring so that the sugar dissolves. Boil fast for about 5 minutes, until the berries are tender but still holding their shape.

Remove the compôte from the heat and transfer to a bowl. Leave to cool completely, then cover with cling film and chill and use as required. This will last for up to three days in the fridge.

Granola:

8ozs/225g Flahavan’s Jumbo Oats or Organic Jumbo porridge oats
4ozs/110g flaked almonds
1ozs/25g hazelnuts
2ozs/50g sultanas
4ozs/110g mixed fruit (apricots, sultanas, dates etc)
2ozs/50g Demerara sugar
4 dessertspoons of honey

Spread the Flahavan’s Jumbo porridge oats, flaked almonds, hazelnuts sultanas and mixed dried fruits, on a flat baking sheet. Scatter the Demerara sugar over the top of the oat mixture.

Drizzle with the honey and bake in the oven for 15-20 minutes (moderate heat, about 165ºC/325ºF/gas 3) until golden brown and crisp.

Remove from the oven, allow the granola to go completely cold and (if sticky it will crispen as it cools), store in an airtight container until required. Use as a breakfast cereal, or as a recipe ingredient.

To assemble the dish:

In addition to the berry compôte and granola. You’ll need 200ml/7floz natural yoghurt.

Layer up the berry compôte in 6 glasses, alternating each layer with some natural yoghurt and put some granola in the mixture for added crunch. Continue layering up the yoghurt, granola and mixed berry compôte.

Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.