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Apple, pear & cherry compote

Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds

  • Prep: 30 mins
    Cook: 20 mins
  • Makes 12 portions
  • Easy
  • Makes 12 portions
  • Easy
  • Calories 199
  • Carbohydrates 51
  • Saturated Fat 0
  • Sugar 47
  • Protein 1
  • Fat 1
  • Fibre 4
  • Salt 0.03

Nutrition per serving

  • Calories 199
  • Carbohydrates 51
  • Saturated Fat 0
  • Sugar 47
  • Protein 1
  • Fat 1
  • Fibre 4
  • Salt 0.03

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)

Tip

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.

Method

  1. 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).

  2. 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.

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