Nothing beats a multi-purpose recipe. I made this recipe thinking it would help me to enjoy plain Greek yoghurt and I ended up finding many other uses for this recipe.
Slightly altered from: Simply Nigella
Yield/Serving: approx 235ml
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy
• 2 large Granny Smith apples, peeled and chopped into small pieces
• 1/3 cup blackberries, chopped
• 1 stick cinnamon
• ¼ cup water
• 1 tbsp pure maple syrup
1. Peel and chop apples into small pieces and place in a medium sized saucepan with a tight-fitting lid on top.
2. Add blackberries, cinnamon and water and place the lid on over medium-low heat.
3. Check mixture at the 2-3 minute mark and see if the water has come to a boil.
4. Replace lid and let cook for another 10-15 minutes, stirring every 3 minutes with a wooden spoon. (to ensure nothing stick to the bottom of the pot)
5. When the fruit has broken down into a puree, remove pot and cinnamon stick from the heat and add maple syrup and stir.
6. If the mixture hasn’t broken down, give it a quick pulse in a blender until smooth.
• Compote will keep in the fridge for up to five days
• Can be frozen for up to 3 months. Thaw overnight in the refrigerator.
The smell of this compote was delicious and reminds me of those colder winter months. Serve on top of Greek yoghurt if you like; but I still couldn’t tolerate the yoghurt even with this delicious compote. I fell back to my usual go to of adding this to my smoothies and to accompany my pork loin.