I was lucky enough to pick up some very ripe nectarines at the market and had some of the last of my foraged wild blackberries left so decided to make a quick compote.
This is so easy – simply dice the nectarines (leaving the skins on) and add to a large pan. Add the blackberries. You can use whatever quantity you have – I used about 6 nectarines and 3 large handfuls of blackberries. If the fruit is very ripe you shouldn’t need anything more but if necessary add a tbsp or 2 of water. You can also add a small amount of unrefined sugar if you need – personally I don’t think it needs it.
Simmer on a medium heat until the fruit is tender. Stir often. You may find that the fruit produces a lot of liquid. You can continue to simmer to boil some of this off but if it’s still very liquid then simply drain some off. Whatever you do don’t throw the excess juice away – you can drink it or pop it in a smoothie!
Once the fruit is tender remove from the heat and pour in to a sterilised jar. This will keep for a few weeks in the fridge.
Enjoy on some porridge, with soya yoghurt or just on its own!
I confess, I have a problem. I am utterly addicted to apple compote. I have it with my homemade granola for brekkie, I have it with co yo for a lovely comforting dessert and I have it cold out the fridge for a mid-arvo snack! I have posted this before when I posted my mincemeat and apple festive compote but I thought it was worth a post in it’s own right!
Never, ever, buy a store bought compote unless you can help it. They’re so simple to make and unless you’re careful about what you buy you are basically just buying pure unrefined sugar!
The apple compote is super simple! Just peel and core some bramley apples (as many as you want to eat!), chop small and put in a saucepan with a tablespoon of water. Gently bring to the boil, add a lid and simmer on a low heat until the apple is all mushy! I like it just like this, but if you want it sweeter then add some raw sugar while you cook them. Stir occasionally to stop the apple sticking and make sure it doesn’t boil dry (just add a little more water if it does). Once cooled transfer to a jar and store in the fridge for up to a week (mine never lasts that long!). You can also freeze it in batches too
I love a hot, comforting pudding on a cold night and one of my favourites is apple compote with nuts and yoghurt. I’m also a massive mincemeat fan soI thought I’d combine the two!
The apple compote is so simple to make it’s embarrassing! Just peel and core some bramley apples (as many as you want to eat!), chop small and put in a saucepan with a tablespoon of water. Gently bring to the boil and simmer on a low heat until the apple is all mushy! I like it just like this, but if you want it sweeter then add some raw sugar while you cook them. Once cooled transfer to a jar and store in the fridge for up to a week (in fact mine never lasts that long!). You can also freeze it in batches too 🙂
For the mincemeat I use my favourite home made mincemeat recipe which I use for my mincepies. It was originally featured on the Pure form fitness kitchen – here.
Once done simply combine the two! I heat mine in the microwave for a few mins then serve with some delicious Co Yo yoghurt and toasted almonds – yummo! 🙂