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