Apples contain pectin, which can help to settle a nauseous stomach.
- For the stewed apples
- 6 Bramley or other large seasonal cooking apples
- a large dash of water, orange or apple juice
- For the poached blackberries
- 300g golden caster sugar
- 400ml water
- 300g blackberries
- 2 large rose geranium leaves (optional)
For the stewed apples
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: enough to stock a large Mason jar
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 purée until smooth.
For the poached blackberries
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: enough to fill a jam jar
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.
You could add spices such as a cinnamon stick or a star anise to the stewed apples.
If you don’t have rose geranium for the blackberries, try using other herbs such a bay leaf, lemon balm, lemon verbena or thyme sprigs in the syrup.
Save any leftover poaching syrup; it can be added to sparkling water to make a refreshing drink.