Spiced Apple and Blackberry Compote

Spiced Apple and Blackberry Compote - Candy Coated Culinista

Spiced Apple and Blackberry Compote – Candy Coated Culinista

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.

Please Enjoy

My thoughts
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.

Strawberry Scones with Compote

Strawberry Scones with Compote - Candy Coated Culinista

Strawberry Scones with Compote – Candy Coated Culinista

Another cooking club challenge that I decided to try, just to see how much this recipe varied from my Lemon Merignue Cranberry White Chocolate Scones with Lemon Glaze recipe.

From Chatelaine

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 15 – 17 min
Difficulty level is: Easy

• 2 cups all purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1/3 cold unsalted butter, coarsely grated
• 454g tub strawberries, diced, about 2 2/3 cups, divided
• 1 tsp lemon zest

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl mix together, flour, sugar, baking powder and salt.
4. Using a fork mix in the grated butter until the mixture is just crumbly.
5. Now stir in the cream and half of the strawberries until the dough just comes together.
6. Don’t over mix.
7. Scoop ¼ cup of the mixture and shape into a 1” high round scones on the prepared baking sheet.
8. Bake for 15 – 17 minutes until the tops of the scones are golden.
9. Transfer to a wire rack and let cool completely.
10. In a small saucepan add the remaining strawberries and sugar along with the lemon zest over medium-high heat.
11. Cook for 15 minutes until the sugar has dissolved, stirring often
12. Serve warm with scones

• Add more cream 1 tbsp at a time if needed.

Please Enjoy

My thoughts
This was just okay for me and they really didn’t look like scones. Since making my Lemon Merignue Cranberry White Chocolate Scones with Lemon Glaze I know what scones look like and these did not resemble scones to me at all. When I formed them they didn’t rise and they spread out and had a muffin or cake consistency more. When they started spreading in the oven I moved a few to muffin liners so they would at least be round and not flat. Another cooking club member mentioned she had to do this recipe twice. I have a policy on this I don’t do magazine recipes twice when they are triple-tested to get into the magazine. I don’t want to waste more ingredients to possibly get the same result. No thanks.

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