Compote with Apple, Sour Cherries & Apricots
This European-style compote is eaten from a bowl with a spoon – imagine a warm ‘fruit soup’. It is commonly served with a slice of poppy or walnut strudel for breakfast. The cherries give the compote a lovely pink hue. The apricots hydrate to form plump fruit once again. It is very low in fat but a good source of fibre.
- 3 green apples
- ½ cup pitted sour or morello cherries in syrup, drained
- ½ cup dried whole pitted apricots
- 2 TBSP sugar
- 1 small cinnamon stick
- Peel and core apples. Cut into small squares, about 2 cm in size.
- Place apples, cherries, apricots, sugar, cinnamon and 1.5 litres of water into a saucepan, cover with lid, and bring to the boil.
- Reduce heat to medium high and cook compote for about 25 minutes until the fruit is very soft.
- Remove the cinnamon stick and serve warm.
Per serve: energy 638 kJ (153 Cal); protein 1 g; fat 0 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 40 g; fibre 5 g; calcium 25 mg; iron 1 mg
For more delicious recipes, and to see the nutritional analysis for this recipe, please purchase a copy of The Breakfast Book.