Berry Blog

We love berries. We eat them every day. Sometimes we cook them, sometimes we eat them straight out of the packet. This blog is our way of sharing and showing off some of the ways we use our berries. We've prepared the recipes in our test kitchen - which doubles as our staff kitchen. We hope you enjoy these recipes and ideas as much as we do.

Orchard Gold Blueberry Raspberry Brownies

I know that we see 'Treat Yo Self' everywhere, but maybe that's a good thing? It's incredibly hard to deny yourself every sweet thing - especially on special occasions (birthdays, anniversaries, graduations...). So instead of saying no, say the occasional yes to a healthier version! 

Raspberry Blueberry Chocolate Brownie

Orchard Gold Blueberry Raspberry Brownies

80g reduced fat spread, melted
1/4 cup brown sugar
2 eggs
1/2 milk, trim
1 banana
1/3 cup dark cocoa powder
3/4 cup flour
1/2 cup self raising flour
50g chocolate buttons
50g white chocolate buttons
75g Orchard Gold Blueberries
75g Orchard Gold Raspberries

1. Mix together the spread and sugar, before beating in the eggs.
2. Fold in the milk, banana, cocoa, and flours and then the chocolates and berries until just combined.
3. Pour the mixture into a lined 20cm tin and bake for 25 mins at 180°C, or until it is firm to the touch. 


Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries

Orchard Gold Wild Blueberry Snowballs

We've all experienced that drop in energy (and motivation!) a couple of hours after lunch. It's hard not to grab the nearest snack food and devour it. Unfortunately, often the nearest snack food is not the healthiest! These little balls of goodness will give you an awesome boost of energy and are far healthier than that chocolate bar... Best of all, this recipe is quick and easy - it's all over before it even starts!

Blueberry Snowballs edited

Orchard Gold Wild Blueberry Snowballs

1 cup The Smoothie Collection Naked Wild Blueberries (thawed)
12 dates
1/2 cup chia seeds
1/2 cup almond butter
1 cup oats
Handful of desicated coconut

1. Thaw out some wild blueberries, keeping any juice that leaks out of the berries.
2. In a food processor, blitz up the dates before adding in all other ingredients, except the coconut.
3. Pulse the processor to blend together the ingredients. 
4. Hand roll the mixture into small balls before rolling in coconut to coat.
5. Refrigerate for about an hour before devouring.

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries

Orchard Gold Blueberry and Lemon Cake

While we're sure this is meant to be a lovely tea cake, it is also a superbly light birthday cake! Who doesn't gorge themselves on their birthday? It's one of the few days a year that you can do so, guilt-free. But, doesn't anyone experience that 'over full' feeling that means you can't really enjoy the cake?? What a waste! That's where this simple cake saves the day. It is much lighter than a chocolate mud cake, but is just as scrumptious! 

Blueberry Lemon Cake-858

Orchard Gold Blueberry and Lemon Cake

2 eggs
1 cup sugar
1 cup light sour cream
2/3 cup melted butter
1 tsp vanilla
2 cups self-raising flour
1 Tbsp lemon juice
1/2 Tbsp lemon zest
2 cups Orchard Gold Supreme Blueberries
1 Tbsp corn flour
1/2 tsp lemon juice

1. Light grease or line a round cake tin and preheat oven to 180˚C and thaw the blueberries.
2. Beat together eggs and sugar for about 5 minutes or until lightened in colour and thick.
3. At a low speed, beat in the sour cream, melted butter, and vanilla until well combined.
4. Add in the self raising flour, 1/3 at a time, gently mixing between each addition, adding in the lemon juice and zest with the last third. Be careful not to over mix.
5. Drain any excess juice from the thawed blueberries and coat with corn flour and lemon juice, mixing until well combined.
6. Pour half of the cake batter into the cake tin and spread out gently with a spatula. Spinkle half the blueberries over the batter. Spread the remaining batter and top with the remaining blueberries, pushing them slightly into the batter.
7. Bake for 45 - 55 mins. Let the cake rest in the tin for 15 mins, before removing to cool completely.

Sprinkle with icing sugar and serve with a dollop of greek yoghurt.

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries

Orchard Gold Premium Mixed Berries Butter
with French Toast

We thought we'd use some of the last warm, sunny weather for a well deserved Sunday Brunch! What says 'brunch' more than some delicious French Toast? And what goes more with French Toast than berries?! ... Nothing. 

This berry butter is so simple to make, but adds so much to your standard french toast. Even if you are not a butter person (myself included!), the berry butter has so much berry flavour, you forget there's actual butter mixed in!
Berry Butter with French Toast
Orchard Gold Premium Mixed Berries Butter with French Toast

150g butter, softened not melted

½ cup Orchard Gold Premium Mixed Berries

½ baguette (can be a few days old!)

½ cup milk

2 eggs

½ tsp cinnamon

1 Tbsp sugar

1. Beat the softened butter, then stir in the berries until just combined. Turn the butter out onto plastic wrap laid over a sheet of tinfoil. Wrap the butter up and twist the ends, twisting the butter into a taut, tube shape. Put in the freezer for 30mins to firm up.
2. Cut up the baguette, either in circle or long, diagonal shapes. In a bowl, whisk together the eggs, milk, sugar, and cinnamon.
3. Soak the baguette slices in the egg mixture for a few seconds before placing in a hot, buttered pan. Fry on each side for 2-3 minutes, or until golden brown.
4. Serve the French toast with slices of berry butter, topped with extra berries, Greek yoghurt, and a drizzle of maple syrup. 

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries

Orchard Gold Blueberry Crumble Bars

Now that the weather is cooling down, we're excited to have an excellent reason to eat warm desserts again (you have to warm up somehow, right??) ! These blueberry crumble bars are quite versatile. They're good for a morning/afternoon tea with visiting friends and family, but they're also perfect for dessert with some vanilla ice cream, while binge watching Netflix, under a warm blanket! 

They're so easy to make; you only have to use one bowl! In an airtight container, the bars will last about 10 days in the fridge. But we're sure they'll be gone long before then!
Blueberry Crumble Bars edited 2-683

Orchard Gold Blueberry Crumble Bars
Crumble and Crust
1/2 cup melted butter
1 cup flour
3/4 cup rolled oats
1/2 cup white sugar
1/4 cup soft brown sugar

Blueberry Filling
2 cups Orchard Gold Blueberries
1/3 cup white sugar
2 Tbsp lemon juice
2 tsp cornflour

1. Preheat oven to 180°C and line a flat pan, about 20cm x 20cm.
2. To make the crumble and crust, in a large bowl, mix butter, flour, oats, and sugar together. The mixture should be like sand, with some larger crumble pieces. 
3. Put 1 cup of crumble aside (for the top crumble), and press the remaining crumble into your pan quite firmly.
3. To make the blueberry filling, in the same (now empty) bowl, stir the blueberries, sugar, lemon juice, and cornflour until the blueberries are well coated. Pour the bluberries, and any liquid sugar in the bowl, evenly over the crumble base. 
4. Take the crumble that was put aside and sprinkle over the blueberry filling evenly. 
5. Bake for 55 minutes or until the crumble is pale golden and the filling has 'set'. Allow the bars to cool completely before cutting. 

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries

Orchard Gold Super Fruits Berry Curd

Curd is an amazing thing. Both sweet and sour, creamy and fruity, it can really add some wow factor to a standard baked good! We made our berry curd with our Orchard Gold Super Fruits Mixed Berries. The blackcurrants in this mix are quite a sour berry, so it balances perfectly with the sweeter blueberries and sugar in the curd. As curd is quite a sweet thing, we paired it with a plain scone, but we know it would taste good - maybe even better- with some vanilla ice cream!
Berry curd with scones

Orchard Gold Super Fruits Berry Curd
3 1/2 cups Orchard Gold Super Fruits Mixed Berries
2/3 cup white sugar
1 Tbsp cornflour
2 Tbsp lemon juice
3 eggs
1 Tbsp butter
1. Defrost the berries in the microwave, then place the berries in a blend and blend until smooth. To ensure a smooth curd, remove the seeds by pressing the puree through a fine mesh sieve over a medium bowl. Throw the seeds out. You'll need a cup of seedless puree; anything extra can be kept in the fridge for another day.
2. In a saucepan, whisk together sugar and cornflour then stir in the puree, lemon juice and eggs. Over a medium heat, bring the puree to a boil, whisking constantly. Once at a boil, reduce the heat and simmer for 1 minute, or until the curd is thick. 
3. Once thick, remove from heat and whisk in the butter. Leave to cool slightly, before spooning into a container to cool further in the fridge. Refrigerate overnight before using.
Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
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Christmas Raspberry Tartlets

Written by Saskia on December 18th, 2015.      0 comments

Isn't it amazing how quickly the year goes? Christmas is right around the corner and we couldn't be more excited! We love spending Christmas Day with family, friends, and of course, good food. 

The festive season is always filled with holiday parties and dinners. Here is a some delicious Raspberry Tartlets, a perfect finish to the feast.
If you find yourself running out of time, as we all do at this time of the year, buy some ready made tartlets cases instead. 

Christmas Raspberry Tartlets:

150g Flour
100g Butter
2 Tbsp White Sugar
1 egg
20g melted Dark Chocolate Chips

Raspberry Filling:
1 cup Orchard Gold Raspberries
100g melted Butter
100g Caster Sugar
3 lightly whisked Eggs

Raspberry Tartlets-620
1. Preheat oven to 180degC.
2. For the pastry, in a food processor, mix together the flour butter and sugar until it looks like find breadcrumbs. Add in the egg and continue processing until it forms a dough.
3. Roll out the dough on a lightly flour coated bench. Cut the dough to line a 24 mini muffin tray and place a second mini muffin tray on top. Bake in the oven for 15 mins. Tip the trays upside down and remove the top tray. Return the bottom tray to the oven for another 5 mins.
4. For the Raspberry filling, puree the raspberries in a food processor and pass the puree through a sieve to remove the seeds. Add in the melted butter, sugar and eggs and place in a bowl over simmering water. Cook for 15 mins, stirring occasionally (to avoid overcooking the eggs!) until it is thick and 'sticks' to the back of the spoon. Remove from the heat and cool completely.
5. Before serving, coat the tartlet cases with a layer of melted chocolate chips and add a dollop of raspberry filling. Garnish with some extra raspberries and enjoy!

Find our Orchard Gold Berries at all leading supermarkets


Orchard Gold Blueberry Crumble Cake

Written by Saskia on August 28th, 2015.      0 comments

Spring is nearly upon us! Not only are we starting to see daffodils popping up everywhere, but the days are getting lighter and the weather a little bit warmer everyday. We are ready for summer!

But before the weather gets too warm, we thought we would sneak in one more 'wintry' recipe. This Blueberry Crumble Cake works well with the cross over of seasons and it's perfect for a morning or afternoon tea with a hot cuppa!

1 cup white sugar
3 cups plain flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (optional)
250g margarine/softened butter
1 egg
1/2 cup white sugar
3 teaspoons cornflour
4 cups Orchard Gold Supreme Blueberries

6. Bake for 40 minutes, or until the top is slightly brown. Allow
5. Crumble the rest of the base mixture over the berries.
4. In another bowl, mix in sugar, cornflour, and blueberries. Stir gently until the berries are lightly coated, then spread evenly over the base.
3. With a fork, blend in the margarine/butter and egg until it forms a crumbly dough like texture In a greased tray, place half of the crumble mixture and pat down to form the base.
2. In a bowl, stir together sugar, flour, baking powder, and cinnamon.
1. Preheat oven to 190 degrees
to cool before cutting.

blueberry crumble2-803
Serving Suggestion: Serve with a dollop of Greek yoghurt or freshly whipped cream!

Yum! Find our Orchard Gold Berries at all leading supermarkets.


Mixed Berry Pecan Crisp

Written by Saskia on May 19th, 2015.      0 comments

It's official. Summer is over and the cooler weather is starting to take over. As sad as it is to see Winter's arrival and the departure of the outside BBQing, we can't help but get excited over winter desserts! The cold weather is always a good excuse for a warm crumble, pie or pudding. Recently, we found this great recipe for a Mixed Berry Pecan Crisp.

Its easy to make and even easier to eat!

  • 1 cup rolled oats
  • 1 cup pecan halves (about ¾ cup chopped)
  • ½ cup plain flour
  • ½ cup desiccated coconut
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ cup + 2 tablespoons olive oil
  • ⅓ cup maple syrup or raw honey
  • 4 cups Orchard Gold Premium Mixed Berries
  1. Preheat the oven to 180 degrees.
  2. Chop up the pecans and combine with the oats, flour, coconut, salt, and cinnamon in a large bowl.
  3. Add the olive oil and maple syrup and stir until well mixed. 
  4. Grease a medium square baking dish and arrange the berries in the bottom. Top with the oat mixture.
  5. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly.
  6. Serve while warm. You can serve it with some vanilla ice cream or cream, as desired, or lightly dust the top with icing sugar.
Oat & Pecan Berry Crisp 19

Don't forget to follow us on Instagram!

Instagram @OrchardGoldBerries  


Raspberry Clafouti

Written by Trisha and Saskia on March 31st, 2015.      0 comments

Here's a quick and tasty dessert for Easter.  Also great to make with the kids in the school holidays.  A clafouti is a French dessert - usually made with cherries, but we've used Orchard Gold Raspberries.  It is topped with a pancake mix and baked. Enjoy.


2 tablespoons butter, melted
⅓ cup sugar
½ cup flour
3 large eggs
1 cup milk
2 cups Orchard Gold frozen raspberries

Raspberry Clafouti-448
Preheat oven to 180°C.
Grease or spray a 23cm pie dish.
Sprinkle the Orchard Gold raspberries on the base of the dish.
In a large jug whisk the remaining ingredients together to a smooth puree.
Pour this over the raspberries.
Bake for 40-45 minutes until golden brown and set in the centre.
Remove from the oven and rest for 10 minutes.
Slice and serve dusted with icing sugar.

Orchard Gold frozen berries are available at your local supermarket ...


Raspberry and Chocolate Pudding Cake

Written by Trisha on June 27th, 2014.      1 comments

Here's one of our all time favourites - it's based on Nigella Lawson's Chocolate Raspberry Pudding Cake from her first book "How to Eat".  This is a very runny mixture and it can leak through the bottom of the tin.  We recommend you line the base and sides with baking paper to prevent any leaks from the tin ... easier than cleaning the oven later, as we had to!!!  

185g self raising flour
30g cocoa powder
250g unsalted butter
1 tablespoon liqueur (raspberry or other)
95g caster sugar
95g dark brown sugar
250g dark chocolate
185ml black coffee and 185 ml water (or 370ml water with 2 teaspoons instant coffee)
2 eggs, lightly beaten
250g Orchard Gold raspberries

Raspberry and Chocolate Pudding Cake 1
Preheat the oven to 180oC. Butter a 22-23cm spring-sided cake tin and line the base and sides with one piece of baking paper - to prevent leaks.
Sift the flour and cocoa powder together in a bowl and set aside.  
In a heavy-based saucepan place the butter, liqueur, sugars, chocolate, coffee and water and stir over a low heat until everything is melted and is glossy, smooth and thick.
Stir this mixture into the sifted flour and cocoa.  Beat well until all smooth and glossy, then beat in the eggs. This will be runny - its meant to be! The chocolate sets as it cooks and then cools.
Pour about half the mixture into the prepared tin, cover with the raspberries, then pour the rest of the mixture over the top. If necessary poke the raspberries back down under the cake batter.
Put into the preheated oven and bake for 50-55 minutes. It will still be moist when cooked so a skewer will not come out clean.  When it is cooked the top will be firm and probably slightly cracked. Remove from the oven and put on a rack. Leave in the tin for 15 minutes, then turn out.  
Dust with a little icing sugar, serve with raspberry compote and ice cream or creme fraiche.

Other Orchard Gold berries can be used in this recipe - try Orchard Gold Super Fruits (blueberries, blackcurrants and raspberries) or Orchard Gold Blueberries.


Blueberry and Croissant Puff

Written by Trisha on October 16th, 2013.      0 comments



Raspberry Custard Tarts

Written by Trisha on July 18th, 2013.      0 comments

We love these Raspberry Custard Tarts.  They are very tasty and quick to make ... they take as long as it takes the raspberries to thaw!  

The kids can make them up, yet they are good enough for a flash dessert.    If you don't have custard you can use lemon curd.  They taste great with Orchard Gold Blueberries and Orchard Gold Super Fruits too.

Raspberry Custard Tarts


1 packet prepared pastry tart cases
1 pack prepared custard (we used Meadowfresh thick and creamy)
2 cups Orchard Gold frozen raspberries
Icing sugar to dust (optional)

Spread the Orchard Gold raspberries onto a plate in a single layer to thaw.
Spoon the custard into the tart cases.
Just before serving place as many thawed Orchard Gold raspberries as will fit on top of the custard.
If desired, dust with icing sugar.

Raspberry Custard Tarts 2


Autumn ideas with Orchard Gold berries

Written by Trisha on April 11th, 2013.      0 comments

What a summer we've had.  The change in temperature now has us all baking - loaves and crumbles in our households.

Here are a couple of cracker recipes for a Blueberry and Lemon Loaf, and a Handy Crumble Mix that is perfect to sprinkle over some warmed berries.  We made the blueberry and lemon loaf at work today - mmm.  It's all gone!

Blueberry and Lemon Loaf

125g butter or margarine
150g sugar
2 eggs
1 teaspoon vanilla essence
Juice and grated
Zest of 1 lemon
200g Self Raising Flour
½ cup milk
1 cup Orchard Gold frozen blueberries
Blueberry and Lemon Loaf 3

Preheat the oven to 160degC.  Spray a non-stick loaf pan with a vegetable spray and line the base with baking paper.
Using an electric or hand mixer, beat the butter until softened, add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.  Add the vanilla essence and the lemon juice and zest and mix well. 
Add the flour and the milk
alternatively, mixing gently, only until combined.  Fold in the Orchard Gold blueberries.
Pour into the loaf pan and bake for 55-60 minutes, until the loaf is golden brown and a skewer inserted in the centre comes out clean.
When the loaf is cooked, remove from the oven.  Cool the loaf in the pan for about 30 minutes, then remove from the pan and let cool completely on a wire rack.  Sprinkle with icing sugar, if desired, then serve.


Handy Crumble Mix
Make up a batch of this crumble topping and sprinkle over warmed berries for a luscious treat.  Serve with a scoop of custard, yoghurt, whipped cream or ice cream, if preferred.
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup coconut
½ cup chopped almonds, walnuts or pecans
125 g melted butter
Berries with Crumble Topping
Line an oven tray with baking paper.  Preheat the oven to 160degC.

Stir all the dry ingredients together in a bowl, then add the melted butter and mix well.  

Spread over the baking paper and place in the oven.  Bake for 20 minutes - check after 10 minutes, if you think the crumble is browning too fast, turn the oven temperature down.  

Serve the crumble hot over warmed berries, or cool and keep in an airtight container (for tomorrow).



Sophia's Christmas Berry Dessert

Written by Trisha on December 17th, 2012.      4 comments

Sophia (8 years old) sent us this picture and recipe of the dessert she made for her family this week.  We think it is very cool.  Good one Sophia – we look forward to more of your berry recipes.  Sophia made this with Orchard Gold Blueberries - but you can use any of the Orchard Gold berries and it will taste great.

Sophia’s Christmas Berry Dessert


2 tablespoons shredded coconut

For the Ice Cream:

1 cup Orchard Gold Blueberries (or other Orchard Gold berries)

1 cup cream

2 tablespoons icing sugar

Zest of half a lemon

To serve:  

1 tub of Yoghurt – your favourite flavour

1 Banana – sliced

Sophia's Christmas Dessert 2012


Place the coconut in a dry pan (i.e. no oil), and gently toast on a low heat.


To make the Berry Ice Cream place the Blueberries, icing sugar and lemon zest in a blender or food processor.  Add the cream slowly and blend until you get your desired texture – stop adding cream at this point. 


Place layers of berry ice cream, sliced banana, yoghurt, then toasted coconut, and repeat until the glass is full.  Finish with a sprinkle of the toasted coconut.

Makes 2 glasses.

Variation:  Replace the cream with milk or half milk and half cream.




More Berries with Limoncello

Written by Trisha on November 26th, 2012.      0 comments

While there's still some left in the bottle, we've been exploring other recipes with berries and Limoncello.  What could be simpler than this ...


Orchard Gold Mixed Berries in Limoncello

Iced Berries 1

All we did was open a pack of Orchard Gold Mixed Berries and pour them into a serving bowl - quite a wide one as you want the berries more in a single layer than piled high.  


Pour over 2 tablespoons of Limoncello, stir and leave for a few minutes.  


Then eat.

Iced Berries with sauce

Nigella's Iced Berries with Limoncello

We saw this recipe on Nigellissima Episode 3, from the BBC website link .  It tastes so good, and as she says, it is sooo easy!

Prepare the berries as above, then for the sauce you'll need:

250ml cream

2 tablespoons Limoncello

200g white chocolate, finely chopped

Put the cream and the Limoncello in a saucepan and heat slowly until it is almost boiling, but don't let it boil.

Take off the heat and add the white chocolate.  Swirl the pan around and stir with a rubber spatula until the chocolate melts and the sauce is lovely and thick.

Pour over the berries and serve.



Try it with just raspberries and blueberries too - its simply sublime!  We're having this at Christmas ... 


Berries with Limoncello

Written by Trisha on November 14th, 2012.      0 comments

I recently came across this recipe by the gorgeous Giada De Laurentiis of Everyday Italian, on the Food Network.  It seemed too good to be true!  I've adapted it to use with Orchard Gold mixed berries.

I've made it several times now with Orchard Gold Mixed Berries, sometimes adding a few fresh diced strawberries to the mix.  Serve in pretty glasses, take a big bowl along to a BBQ or have with cake.  We reckon it'll go well with pavlova at Christmas too.


Mixed Berries with Limoncello - using Orchard Gold frozen berries - a premium mix of boysenberries, blackberries, raspberries and blueberries.

 Berries with Limoncello and Cake

Berries with Limoncello 2


1 pack Orchard Gold Mixed Berries

½ punnet fresh strawberries (optional)

2 tablespoons Limoncello

2 tablespoons finely chopped fresh mint leaves

2 tablespoons finely chopped fresh basil leaves


Thaw the Orchard Gold Mixed Berries in a bowl.  Remove the calyx from the strawberries and dice roughly the same size as the raspberries.  
Add the Limoncello, mint and basil and stir until combined.  The flavours will mature if you leave for an hour before eating.

You could make up a separate bowl of berries for the younger ones, omitting the limoncello and replacing it with a little icing sugar.


Orchard Gold on Youtube with Kelly and Shannon

Written by Trisha on September 21st, 2012.      1 comments

Kelly and Shannon (whom some of you may know from her Shaaanxo Beauty Channel - NZ's most popular Youtube TV channel) have been making some dishes with Orchard Gold Berries.   Here they are making a Lemon and Berry Cheesecake - using Orchard Gold Premium Mixed Berries and Luscious Raspberries.  It tastes great!

Berry Cheesecake32

Watch Kelly and Shannon make it here     

While you're there, you could also watch them making Filo Pastry Tarts with Orchard Gold Berries,  and a Berry Smoothie - click on the side panel to access these.

Fallow Day 2012

Written by Trisha on August 31st, 2012.      1 comments

We’re celebrating Fallow Day this year on Wednesday 5th September.  We hope you’ll join us. 

What’s Fallow Day?  There’s such a long gap between Queen’s Birthday and Labour Weekend - we reckon New Zealand needs another holiday right about now.  Our lands and gardens are lying barren after winter, yet we’ve got glimpses of the light of spring, and we’re starting to feel warm and spirited!  

So we take a day, when nature lies fallow and the human spirit tends to gloom, to gather the whanau together and celebrate all that we have, because we know that spring is not far away!

And to help celebrate Fallow Day, put away the comfort food and whip up some Berries with meringues and cream.  Use store bought meringues or mini pavlovas if you prefer.

Berry Compote with Meringues and Cream

Berry Compote Ingredients:
1 bag of Orchard Gold Mixed Berries (500g)
½ cup castor sugar
Juice of ½ a lemon

Heat the berries slowly in a saucepan with the sugar, until the berries are thawed and the sugar has dissolved.  Put aside to cool, then add the lemon juice.

Make these with:      

OG Mixed Berries web

or any mixture of Orchard Gold berries that you have.

Meringue Ingredients:
2 egg whites
2/3rd cup castor sugar
Pinch of salt
1 tsp vanilla essence
Have the egg whites at room temperature.   Heat the oven to 120degC.  Line two baking trays with baking paper or non-stick foil.
Place the egg whites and salt in a clean dry bowl (not plastic) and beat until soft peaks hold when you raise the whisk.
Add the sugar, one dessertspoon at a time, beating well to incorporate each spoonful.
Add the vanilla and beat in well.
Beat until the mixture is smooth and glossy and the sugar is dissolved.
Place large spoonfuls on the trays.
Make for 1-1/4 hours.  Check to see if crisp on the outside after an hour – they may require slightly more cooking.  Also, reduce the oven temperature if the meringues show signs of browning.
When cool, store in an airtight container.
To serve:
Place a meringue on each plate, top with some whipped cream and two large spoonfuls of berry compote.  

Meringues with Berry Compote 007W2​​​​​​​

Remembering Tom Ffowcs Williams.


Delicious Mixed Berry Compote and Berry Turnovers

Written by Trisha on August 14th, 2012.      0 comments

Here’s a quick and easy treat we made using Orchard Gold Mixed Berries, but they also taste great with any of the packs.  First make a Mixed Berry Compote, then take some of the Compote to make Berry Turnovers.  The secret is to make sure the edges are well sealed – crimp them with a fork.  Serve warm with custard or ice cream, or cold as lunchbox treats.   Use the rest of the compote to dunk your turnover into, on your cereal, or swirl into yoghurt.


Make these with: Orchard Gold Mixed Berries  OG Mixed Berries web