Chef April Bloomfield's Bramley Apple & Blackberry Compote Recipe
This Bramley apple and blackberry compote is the perfect breakfast. You can preserve the compote to have it in the winter months when it’s a little miserable outside and you want that kind of little bit of end of summer, a little bit of autumn flavor. Or eat it straight away. It’s sweet, it’s sour, it’s a little bit herbaceous. And when paired with freshly made yogurt, like it is here, it’s warm, light and creamy, and really good. Watch the video and try the recipe below:
Yields 2 2/3 cups of compote, about 4 2/3 cup servings
INGREDIENTS 2 Bramley Apples, or other tart apple like Granny Smith (see cook’s note) 9 ounces blackberries (about 1 3/4 cups). 3 tablespoons demerara sugar 3 fresh bay leaves (or 2 large dry bay leaves) Good yogurt, for serving (about 1 quart)
DIRECTIONS 1. Peel, core and quarter the Bramley apples. Cut the quarters into 1-inch pieces and add to a 2-quart heavy bottomed pot. Add the bay leaves and sugar and stir to coat. The sugar should just coat the apple pieces, there shouldn’t be too much excess. Add the blackberries, and stir to combine.
2. Cook over medium-high heat stirring occasionally. The berries and fruit will release their juices after about 5 minutes reduce the heat to medium slowing the resulting liquid to a steady simmer. Cook for about 10 minutes until the apples are soft and a little bit mushy. Raise the heat to medium-high to reduce the juices, about 3 minutes. The reduced liquid should nicely coat the fruit in the pot. Remove from heat.
3. Serve warm overtop fresh yogurt. (A hearty portion is ¾ cup yogurt with 2/3 cup compote).
Cook’s note: Bramley Apples are a cultivar of cooking apple that is found in the United Kingdom. There are growers in the United States, but they are rare; if you’re lucky enough to find them in your farmer’s market go for it. For a substitute, use a tart apple like a Granny Smith.