Apple cinnamon compote

9 Sep

Apples are a staple in our house but there always seems to be a few which end up lurking at the bottom of the fruit bowl uneaten. They can’t help it, they just aren’t as pretty as the others. Rather than let them go to apple heaven unfulfilled I slice and bake them (skin on) with a little maple or agave syrup and cinnamon. They don’t take long and with the addition of some dried cranberries, soaked just enough to soften, they are delicious as a topping on yoghurt or porridge. Plus you get two of your five-a-day (or is it eight now?) in before lunch.

If you like, get fancy and add in some toasted nuts or seeds for extra texture but I tend to be a compote purist and don’t like messing with the simplicity of these four ingredients.

compote 2

You will need:

  • 3 or 4 apples (don’t worry if they are a little overripe or bruised) cut into wedges and lightly dressed with lemon juice
  • 1 tbsp agave or maple syrup
  • A sprinkle of cinnamon
  • A handful of dried cranberries soaked in a little hot water and drained.

Method

  • Preheat your oven to 160oC
  • Arrange your apple wedges on a small baking tray tray or dish
  • Squeeze the lemon over the apples
  • Combine with the syrup
  • Sprinkle on the cinammon
  • Bake for 20-25 minutes (keep an eye on them so they don’t disintegrate)
  • Whilst they cook soak your cranberries in hot water for 20 minutes
  • Drain you cranberries.
  • Spoon the apples and cranberries over your yoghurt or warm porridge, delicious!

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