Stewed Apple and Blackberry Compote

How To Make Stewed Apple and Blackberry Compote

by trusting-benz
Stewed Apple and Blackberry Compote

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

SERVES: 4

SUGAR: 11G

KCAL: 63

Ingredients:

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

  1. 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
  2. Add the blackberries to the pan, stir to combine and leave to cook for 2 minutes Remove the pan from the heat.

TO SERVE

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.

TO FREEZE

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.

 

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