There is something so wonderful about this time of year — even though everyone is busy with programs, parties, and dozens of other activities, there’s this driving desire to connect with friends we haven’t seen for a long time. “Stop by for tea!”
I always like to have something on hand for impromptu visits. There’s always a gluten free brownie mix in the pantry, and fruit ready to cut up. After picking up some beautiful blackberries at the store, I decided to forgo chocolate (must have been the stress…) and make this compote.
“Compote” is a European dessert made with fruit cooked in syrup with spices. It’s a perfect addition to brunch, or to serve with tea. It’s light, fresh, easy, and pretty. Adjust the spices to your preferences, and choose a dairy to go along with it.
My favourite spice blend for this is cinnamon, ginger, and nutmeg, but don’t rule out all-spice and cloves.
Greek yoghurt is my go-to dairy, but try kefir, cottage cheese, or even a dollop of sour cream.
Here are a couple hints:
- When you melt the butter and sugar together, watch it closely. You want it to become a caramel-ly brown – not burnt – and that fine line is crossed in seconds. Use regular granulated sugar instead of raw sugar, which doesn’t like to dissolve or melt.
- The liquid I added was spice-infused vodka used to make glögg, which gave the compote a wonderful depth of flavour and edginess. White wine or apple juice works just fine, but then you might want to be a little more generous with the spices.
- This tastes best when served warm. However, if you want to make it ahead to allow the flavours to deepen, notice that the “sauce” gets a little thicker. A quick shot in the micro or on the stove will resolve that.
- Use fresh nutmeg! Always keep a whole “nut” on hand for adding to savoury and sweet dishes. Once you do this, you will never go back to the pre-ground, dull nutmeg that has lost its oomph. No need to get a fancy microplane – just use a super-fine grater.
- If you have extra time on your hands, want to impress a guest, or just like things to look pretty, scoop greek yoghurt into a sandwich baggie, cut the corner off, and “pipe” the yoghurt onto the compote.
Now, invite someone over for brunch or tea, or serve this as a nice dessert to your family.
Apple and Blackberry Compote
Description
A light and easy way to serve warm spiced fruit
Ingredients
- 4 apples (like honeycrisp or braeburn), peeled and cut into chunks
- 1 package blackberries
- 2 Tbsp butter
- 1 Tbsp granulated sugar
- 2 Tbsp liquid (spiced vodka, white wine, apple juice)
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- Fresh nutmeg
- Raw sugar to sprinkle on top (or powdered sugar)
- Greek yoghurt for serving
Instructions
- In a large saucepan melt butter, then add sugar allowing it to dissolve. Continue to heat until it turns golden brown, but watch closely so it doesn’t burn.
- Carefully add the vodka, wine, or juice and stir to combine.
- Stir in the spices.
- Add the apples, stirring well to coat with liquid, and cook for 3 minutes.
- Add the blackberries and cook another 3 minutes.
- Remove from heat.
- To serve – divide among bowls, add yoghurt, sprinkle with raw sugar and a grating of fresh nutmeg.
