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Wild fruits and pineapple compote
Ingredients:
- 1 can of San Marcos Sliced Pineapples (820g)
- 2 Tbsp Cornstarch
- 1 Cinnamon Stick (optional)
- ½ cup Granulated Sugar
- 220g Strawberries chopped into quarters
- 160g Blackberries
- 1 cup Quesillo
- 1 cup Pápalo
- 1 Sliced Avocado
- ¼ cup Sliced Onion
- 160g Raspberries
Instructions:
01. Drain the pineapples and chop them.
02. Mix the cornstarch with the syrup.
03. Pour in a pot and add the cinnamon stick and the sugar.
04. Add the berries and let it boil until thickened.
05. Serve with pineapple chunks.
San Marcos tip: You can use this compote for a cheesecake, oats, hot cakes or waffles.