Method

This berry compote, cooked over the open flames of a Kasai grill, combines the smoky depth of grilled fruit with the natural sweetness of fresh berries. The heat from the grill caramelises the sugars, enhancing the flavours of strawberries, blueberries, and raspberries, while a touch of honey and a splash of lemon brightens the dish. Paired with scones and a big dollop of whipped cream its a perfect snack to watch the Tennis with.

Kasai berry compote with fruit scones and cream

• Place the fresh fruit and fresh basil into a fire basket or colander and heavily dust with icing sugar
• Place the basket directly into the Kasai coals stirring occasionally for 3-5 minutes set aside to cool
• Cut the scones in half, top with the fruit compote before adding clotted cream and a dusting of icing sugar