Ingredients
2 large pears, peeled, cored and sliced
8oz/200g raspberries (use frozen if out of season)
2tbsp concentrated apple juice
¼tsp vanilla essence
1 small carton Greek yoghurt
2tbsp pumpkin seeds, toasted
Method 1. Place
the fruit, apple juice and vanilla essence in a small pan.
Bring to the boil, then simmer for 15-20 minutes until the pears are just soft.
Leave to cool then chill.
2. To serve, divide the compote into individual portions, top with yoghurt and
scatter
with pumpkin seeds to finish
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![[pic: recipe]](pics/raspberry.jpg)