The blackberries are out, so if you haven’t already, go get picking! Bonus point if you don’t buy the apples either.
I had this lovely idea of filling some jars with blackberry and apple compote, but then it was so good, we ending up eating it all instead… oops. I served mine with American style fluffy pancakes (NB I used to use this recipe here, but now use a fluffier and thriftier alternative here).
The compote recipe is based on one from River Cottage, but I stopped simmering before it had set completely as I prefer mine that way. I also went right back to basics, leaving out the more expensive/awkward ingredients; it probably won’t surprise you to learn that I don’t have cinnamon sticks or star anise to hand!
500g Cooking Apples – peeled, cored and sliced
250g Caster Sugar
1. Place the water and sugar in a non-stick saucepan and heat gently until the sugar dissolves, then bring to the boil.
2. Reduce to a simmer and add the apples. Cook for 5 minutes.
3. Add the blackberries and cook until the compote reaches a smooth and thick consistency.