This is a delicious way to make a compote of Bramleys or any other collapsing cooking apple – scented with citrus zest and juice. You can serve it hot or cold, for breakfast or pudding, with yoghurt, cereal, custard or cream, or use it in another recipe – with my independent crumble (here), for example.
Makes about 800g (up to 8 servings)
1 orange, halved
1 lemon, halved
1kg Bramleys or other cooking apples
50g caster sugar, plus extra to taste
Finely grate the zest from one orange half and one lemon half into a saucepan. Squeeze all the juice from both fruits into the pan too. Peel, core and thinly slice the apples, dropping the slices directly into the pan and tossing them in the juice to stop them browning. Add the sugar.
Bring to a simmer, stirring regularly to help dissolve the sugar. Then cook gently, stirring occasionally but vigorously, for about 20–30 minutes, until the apples have collapsed into a tender, but still slightly chunky purée. Alternatively, cook for a little longer, until the compote is smooth, translucent and golden, breaking up the last of the apple pieces with the back of a wooden spoon. Do be careful, though, that it doesn’t catch on the bottom of the pan.
Taste and add more sugar if you fancy a sweeter compote. Serve either hot or cold.
SWAP I have tried this using a few clementines instead of the orange and lemon. It’s a bit tricky to grate the zest, because the skin is softer and more delicate, but the flavour is excellent.