This compote is very versatile, serve it stirred into whipped cream, or with meringue and nuts; serve it with ice cream, in tarts, or as I prefer in individual glasses as an English Trifle layered with yoghurt and muesli.
Bramley Apple and Blueberry Compote Makes 16 fl oz/500 ml
1lb 2oz/500g Bramley apples 10 1/2 oz/300g blueberries 1 vanilla pod, split 2 1/2oz/75g castor sugar Juice of 1 lemon
Peel and core the apples, then chop into small pieces. Place in a saucepan with the blueberries, vanilla pod, castor sugar and lemon juice. Place over a medium heat and bring to a simmer, stirring frequently. Cover with a lid and cook for around 15 minutes, stirring every so often.
Leave to cool, remove the vanilla pod* and serve.
Remember to wash and dry the pod, pop it into a jar of sugar and use in all your baking/cooking dishes instead of essence.