Blueberry and Apple Compote
A really simple but super healthy breakfast compote, keeps in the fridge for up to a month - if it lasts that long! Serve with yoghurt or quark and homemade granola for a healthy, filling breakfast. If you're following a vegan diet, you can use dairy free yoghurt, there are many in the supermarkets!
Ingredients
- 1 bramley (cooking) apple
- 200-250g punnet fresh blueberries
- 1 stick cinnamon (or use 1 tsp ground cinnamon)
- 1-2 tablespoons maple syrup or honey (see notes below)
Instructions
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Peel, core and chop the apple into chunks and add to saucepan along with the cinnamon stick/ground cinnamon and sweetner of your choice.
Add a tablespoon or two of water, no more, put a lid on and simmer on a very low heat for about 3-4 minutes until apples begin to break down.
Add the blueberries, replace lid and simmer for another 3-4 mintues until blueberries soften and release their juices.
Transfer to a large jar with lid which has been sterilised (see below) allow to cool and keep in the fridge.
Enjoy a tablespoon or two with yoghurt and granola for breakfast. You can even serve this as a simple dessert with cream fraiche or a some double cream.
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Recipe Notes
You can use any natural sweetner, I use whatever I have to hand either maple syrup or honey or if you're feeling really adventurous, any of the more unusual date, rice or carob syrups which you can buy from any health food shop. One or two tablespoons is usually enough.
To sterelise your jar, wash in hot water and then place in a low oven gas 1 or equivalent for 20 mins. If you follow this method, your compote should last about a month in the fridge.