This has to be one of my most cooked recipes, I make it at least once a week. In fact, I make it so often that I just do everything by eye now; throw in a bit of this and bit of that without following any measurements or instructions. This is also why it was one of my hardest recipes to write; actually thinking about what goes into the compote and what happens during the cooking process was a lot trickier than it sounds. But the end result was so worth it! A sweet puree bursting with big chunks of fruit… every bit as delicious as it sounds.
Cooking apples are the main base of this recipe, they really help to thicken the whole thing up and, in my opinion, taste best when left a little chunky. But, from here you can pretty much add whatever fruit you like: strawberries, rhubarb, pears, plums… the possibilities are endless! You can use fresh or frozen fruit (I normally use frozen because it’s a lot cheaper but it’s also a great way to use up any mushy, overripe fruit).
After you’ve added all of your fruit, add a splash of liquid to cover the bottom of the pan. Plain water works well, but I sometimes like to add a dash of store-bought juice or smoothie to add a little more flavour. Sprinkle either a bit of sugar or a squeeze of maple syrup to help reduce the tartness of the fruit – this is especially important if your using naturally bitter fruit like rhubarb! Now all that’s left to do is let it all simmer down to a juicy fruit puree. Once cooked, this can be stored in an airtight container in the fridge for about a week.
I love adding this to yogurt, porridge, overnight oats or pretty much anything. It’s delicious and so easy to make!