Compote with Apple, Sour Cherries and Apricots 

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This European-style compote is eaten from a bowl with a spoon - imagine a warm 'fruit soup'. From Sue Radd, author of the Breakfast Book.

Ingredients:

3 green apples

150 g pitted sour or morello cherries, drained

100 g dried, whole pitted apricots

2 Tbsp sugar

1 small cinnamon stick

Directions:

Peel and core apples. Cut into small squares, about 2 cm in size.

Place apples, cherries, apricots, sugar, cinnamon and 1.5 litres of water into a saucepan, cover with lid, and bring to the boil.

Reduce heat to medium high and cook compote for about 25 minutes until the fruit is very soft.

Remove the cinnamon stick and serve warm.

Author:

Sue Radd

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