Stewed Apple and Blackberry Compote
Stewed Apple and Blackberry Compote This is a great way to dress up a bowl of yoghurt or porridge and turn a simple breakfast into something that feels special. It can be served warm or cold and, once made, will keep in a jar in the fridge for up to 5 days.
PREP: 5 MINS
COOK: 12 MINS
2 large cooking apples, cored, peeled and chopped
1 tbsp runny honey
1 cup (144g) fresh blackberries
How To Make Stewed Apple and Blackberry Compote
Lighter Serve: Low-fat Greek yoghurt
Family Serve: Yoghurt and granola or spooned over porridge
- Put the apples and honey in a large saucepan over medium heat with 2 tablespoons of boiling water. Bring just to a boil, then reduce the heat to a gentle simmer and leave to cook for 8–10 minutes, stirring occasionally, until the apples have
- Add the blackberries to the pan, stir to combine and leave to cook for 2 minutes Remove the pan from the heat.
The compote can be served warm or cooled to room temperature. It is wonderful with yoghurt and granola or spooned into a warming bowl of porridge.
Set the pan of compote aside until cooled to room temperature, then transfer to a large, labelled freezer bag and freeze flat for up to 3 months.
TO REHEAT FROM FROZEN
The compote can be fully defrosted in the fridge or reheated from frozen. If defrosted, simply use as is or warm gently in a pan. If reheating from frozen, tip the frozen compote into a pan with a splash of water, place over gentle heat and warm, breaking up with a wooden spoon as it defrosts, until fully defrosted and piping hot all of the way through.