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Stewed apples and Poached blackberries

Delicious stewed apples served warm or cool with so many things, from a dollop of cream, yoghurt, crème fraîche, custard or as a topping to cereals, porridge or pancakes. Apples contain pectin, which when deliciously stewed tends to make an easy to digest compote which many patients find settles a nauseous stomach.
nourish_stewed_apples
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: enough to stock a large Mason jar

Ingredients
6 Bramley or other large seasonal cooking apples
a large dash of water, orange or apple juice

Method
• Simply peel, core and slice the apples into similar sized chunks. 
• Place in a large saucepan and add enough water or juice to cover the base of the pan and to give a depth of about 1cm. 
• Bring to the boil on a moderate heat, cover with the lid, lower the heat and simmer until cooked and soft throughout. 
• Remove from the heat and allow to cool. 
• You can either enjoy with some texture within the apple, or puree until smooth.
 
Tips
Delicious served warm or cool with so many things, from a dollop of cream, yoghurt, crème fraîche, custard or as a topping to cereals, porridge or pancakes.


Poached blackberries
Blackberries are fragile and poaching them gently preserves them and enables them to keep their texture and shape – here, they are gently cooked in syrup infused with rose geranium. Delicious served with Greek yoghurt or vanilla ice cream as a dessert, or a wonderful addition to porridge at breakfast time.

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: enough to fill a jam jar

Ingredients
300g golden caster sugar
400ml water
300g blackberries
2 large rose geranium leaves (optional)

Method
Combine the sugar and water in a saucepan and place over a medium heat. Stir occasionally until the syrup boils.
Remove from the heat and pour over the blackberries and rose geranium leaves.
 Store in an airtight container in the fridge; the berries will keep for 7 days.
 
Tips
If you don’t have rose geranium available, try using other herbs such a bay leaf, lemon balm, lemon verbena or thyme sprigs in the syrup. You could also add spices such as a cinnamon stick or a star anise.

Save any leftover poaching syrup; it can be added to sparkling water to make a refreshing drink.

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