Fruit & Berries Cup Recipe

Name: Magnolia's Veranda at Four Queens Fruit & Berries Cup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cups apples (peeled, cored, diced); 1 cups pears (peeled, cored, diced); 1 cups stone fruit or tropical fruit (peach/nectarine/mango), diced (seasonal - choose one); 2 tbs granulated sugar; 1 tbs lemon juice; 2 tbs water; 0.5 tsp vanilla extract; 0.25 tsp ground cinnamon (optional); 1 cups strawberries (hulled, halved or quartered if large); 0.75 cups blueberries; 0.5 cups raspberries or blackberries (optional, seasonal); 1 cups plain Greek yogurt or mascarpone (for spooning); 1 tbs honey or maple syrup (to taste); 0.5 cups toasted nuts or granola (optional crunch); 4 to taste fresh mint leaves (for garnish)

Inspired by Magnolia's Veranda at Four Queens

Time30m

Serves4

Diced Fruit Compote with Berries (Seasonal)

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Ingredients

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Fruit Compote

1 cups apples (peeled, cored, diced)

1 cups pears (peeled, cored, diced)

1 cups stone fruit or tropical fruit (peach/nectarine/mango), diced (seasonal - choose one)

2 tbs granulated sugar

1 tbs ReaLemon lemon juice

2 tbs water

1/2 tsp Watkins vanilla extract

1/4 tsp ground cinnamon (optional)

Berries & Assembly

1 cups strawberries (hulled, halved or quartered if large)

3/4 cups blueberries

1/2 cups raspberries or blackberries (optional, seasonal)

1 cups plain Greek yogurt or mascarpone (for spooning)

1 tbs honey or maple syrup (to taste)

1/2 cups toasted nuts or granola (optional crunch)

4 to taste fresh mint leaves (for garnish)

Method

Fruit Compote

Prepare fruit

Peel, core and dice the apples and pears into roughly 1/2-inch pieces. Dice the chosen stone or tropical fruit to a similar size so all fruit cooks evenly.

Combine diced apples, pears and stone/tropical fruit in a small saucepan with 2 tablespoons water, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon (if using).

Bring the mixture to a gentle simmer over medium-low heat. Stir to dissolve sugar, then reduce heat so the compote gently bubbles. Cook, stirring occasionally, 8–10 minutes, until the fruit is tender but still holds shape and some juices have thickened.

Taste and adjust sweetness with additional sugar or lemon if needed. Remove from heat and let cool to room temperature; the compote will thicken slightly as it cools.

Berries & Assembly

While compote cools, rinse and dry all berries gently. Hull and quarter strawberries if large. Combine strawberries, blueberries and raspberries/blackberries in a bowl. If berries are very tart, toss with 1 teaspoon of honey or 1/2 tablespoon sugar and let sit 5 minutes to macerate.

Stir the honey or maple syrup into the Greek yogurt or mascarpone to sweeten lightly (adjust to taste).

To assemble each Fruit & Berries Cup (makes about 4 cups/servings): Spoon about 2 tablespoons of sweetened yogurt into the bottom of each serving cup or glass. Top with 3 tablespoons of the warm (or cooled) diced fruit compote, then add about 3 tablespoons of mixed fresh berries.

Add another small dollop (about 1 tablespoon) of yogurt if desired, then finish with a sprinkle of toasted nuts or 1–2 tablespoons granola for crunch. Garnish with a small mint leaf.

Serve immediately if you want the berries crisp and granola crunchy. Alternatively, chill for 15–30 minutes to let flavors meld; if chilled, add granola just before serving to keep it crunchy.