spice up your morning: compotes with a twist

I don't know about you but for me, weekday breakfasts are usually a rushed affair, often skipped entirely. I find it really tricky to find something genuinely healthy to buy for breakfast when on the move so try to fit in breakfast at home or when I arrive at work. My favourite at the moment is a bowl of granola or porridge with a homemade compote. I came up with these two recipes when devising a menu for the Spoon Cereals launch event. I got so much great feedback that I wanted to share the recipes. They incorporate some really interesting flavours and textures to really spice up a bowl of cereal. 

I like to make a compote at the weekend (perfect with pancakes or waffles) and keep a big bowl in my fridge be enjoyed throughout the week too. They are perfect on cereal, porridge or just with yoghurt and are much more exciting than simple berries or a banana. They also make a great midweek pudding.

 

APPLE, POMEGRANATE & CARDAMOM COMPOTE

500g apples (I like to use a combination of cooking and eating apples, but any will work fine)

2-3tablespoons of honey/date syrup/maple syrup

50ml water

200g pomegranate seeds

1 tsp vanilla extract or paste

1 tsp ground cardamom

Peel, core and chop the apples roughly into small pieces. Place the apples, water, cardamom, vanilla & honey into a pan over a medium heat. Once the contents begin to bubble, turn the heat down to a gentle simmer and let it cook for about 30 minutes until the apples are soft and breaking up. Remove from the heat and allow to cool. Once cool, stir through the pommegranate seeds. The compote will keep for one week in the fridge.

 

CITRUS & STAR ANISE COMPOTE

2 pink grapefruit

2 large oranges

5 clementines/tangerines

1 lemon

2-3 tablespoons of honey/maple syrup/date syrup

3 whole star anise

Zest the two oranges before peeling and segmenting all of the citrus fruit. Add the fruit to a pan along with the zest, any juice from the board, the honey and star anise. Place over a medium heat and bring to the boil, reduce to a simmer and let it cook for 5-10minutes. Leave the compote to cool completely before transferring to jars or a Tupperware. Will keep in the fridge for one week.

Georgina DaviesComment