I would never be able to land on a favourite food, but I definitely can say there are things that I can always eat & eat in abundance. One of them being this simple fruit compote.
And that’s because it’s delicious.
But then if we look at the layers of dietary application of this simple little wonder we have additional reasons to delight in & enjoy it too.
When we cook apples & pears we release their pectin content which is what traditionally gives jams & jellies their sticky texture. If someone were to be less efficient or dysfunctional digestively however we can use that pectin to sort out the situation which is why I’ll often use this foodie tool with clients of mine.
You can endlessly vary the combinations, adding berries, mixing the types of apples, using plums instead of pears, puréeing some but mashing others….the list goes on.
But first we start with the basics, a beautiful blend that allows me to pretend I am 4 years old again running around demanding apple ‘purr-ay’ (I’m told my pronunciation wasn’t quite there as an infant) in endless quantities.
Makes 6-8 servings
- 8-10 eating apples
- 2 pears
- 1 teaspoon cinnamon powder
- 1 orange
- Halve, core & roughly chop apples (leave the skins on), do the same with the pears but leave these separately for now.
- Add the apples to a pan with 1/2 cup water or the orange juice + 2 tablespoons of water & the cinnamon powder if using. Cover with a lid & simmer gently for 15 minutes. At this point add your pears & cook for a further 5 minutes with the lid on before uncovering & allowing any excess liquid to evaporate.
- Use a wooden spoon to roughly mash or blend to a smooth purée in a food processor/blender or with a hand blender.
- Transfer to a container & keep refrigerated using within 5 days or freeze for up to 3 months.