Apple and blueberry compote
I am very fond of both apples and blueberries, so I decided to try a compote of the two. I opted for a large Braeburn apple rather than a Bramley, because I wanted a little sweetness to counter the sharpness of the blueberries. I cored the apple and chopped it, but left the peel on to give it some rough texture. I cooked the apple in a little hot water and just a sprinkle of brown sugar. Only when it started to soften did I add the blueberries, and simmered for a couple of minutes with the lid on. I cooled it in a lidded casserole, then chilled it in the fridge. Instead of the goat’s milk yoghurt or crème fraiche I often use, I served it with fresh single cream, thinking again that the little natural sweetness would help. It did. This is a superb and very easy dessert.