One of my earliest childhood memories is of my mother bottling blackberry and apple compote. There were wild blackberry bushes opposite our house, and a couple of old apple trees in the garden, providing mum with more than enough to keep her busy each Fall making this wonderful treat to take us through the winter. Compote is easy to digest and a great treat during cancer treatment, but it can easily be turned into pies and crumbles, or simply enjoyed as a parfait with some thick Greek yogurt and a scattering of toasted almonds. In any event, it’s an easy and delicious Fall treat.
- Place the apples, sugar and water into wide bottomed pan. You want the apples to be no more than 2 deep. Mix together to coat the apples with sugar. Bring to a boil over a medium high flame. Cover and reduce the heat to low. Cook stirring occasionally until the apples are just soft and have generated a syrup. About 10 minutes.
- Add the blackberries and gently stir to mix them in. Raise the heat a notch to bring the syrup to a bubble. Cover and turn the heat to low. Cook 5 minutes. Turn off the heat and let sit 10 minutes more. Stir gently to mix. Let cool. Spoon into glasses and chill. Serve with plain Greek yogurt and scattered with toasted almonds.
1 pound apples. peeled cored and cut into 8-12 slices ( see Ann’s Tips)
2 tablespoons granulated sugar
2 tablespoons water
1 pint blackberries (see Ann’s Tips)
Ann's Tips and Tricks
I like tart apples like Braeburns or Pippins for this. For a naturally sweeter compote use Golden Delicious. Apples come in all shapes and sizes, from small schoolboy apples to supermarket giants. The small apples will give you 8 slices each – that is each quarter will be halved. For the larger apples, you should be able to cut each quarter into 3.
To eat this year round, use frozen berries. 1 x 10ounce bag is plenty.