Apple, pear & cherry compote
Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds
Difficulty and servings
Makes 12 portions
Preparation and cooking times
Prep 30 mins
Cook 20 mins
Low-fat
Easily halved
- Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
- Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.
IF YOU WANT TO USE A SLOW COOKER...
Leave a big batch to simmer over the course of a day or night. Put the apples, pears, sugar and cherries into the slow cooker pot with 50ml of water and give it a good stir. Cover and cook on Low for 8-10 hours, until the Bramley apples have collapsed to a purée and the pears and eating apples are tender. Serve as above.
Per serving
199 kcalories, protein 1g, carbohydrate 51g, fat 1 g, saturated fat 0g, fibre 4g, sugar 47g, salt 0.03 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/355604/
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Ingredients
- 8 eating apples , peeled, cored and cut into chunks
- 4 medium Bramley apples , peeled, cored and cut into chunks
- 8 firm pears , peeled, cored and thickly sliced
- 6 tbsp sugar , or to taste
- 280g dried sour cherries (or dried cranberries)
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Difficulty and servings
Makes 12 portions
Preparation and cooking times
Prep 30 mins
Cook 20 mins
Low-fat
Easily halved
Ingredients
- 8 eating apples , peeled, cored and cut into chunks
- 4 medium Bramley apples , peeled, cored and cut into chunks
- 8 firm pears , peeled, cored and thickly sliced
- 6 tbsp sugar , or to taste
- 280g dried sour cherries (or dried cranberries)
Per serving
199 kcalories, protein 1g, carbohydrate 51g, fat 1 g, saturated fat 0g, fibre 4g, sugar 47g, salt 0.03 g
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12 March 2010
Lesley rated this recipe
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18 March 2012
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08 April 2012
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