Quick Blackberry & Apple Compote on Warm Multi-Seed Rolls
Fancy trying something a little sweeter? For a delicious breakfast, a sweet snack or even a delicious dessert, warm your Ready to Bake Multi-Seed Rolls and top with yogurt, a homemade blackberry and apple compote, honey and a handful of flaked almonds.
Tip: any leftover compote can be stored in the fridge for a couple of days and may be eaten cold or warmed up.
Takes: 30 minutes
2 eating apples, peeled, cored and chopped
2 tbsp brown sugar
2 tbsp flaked almonds
2-3 pieces of lemon peel
150g blackberries, washed
1 pear, peeled, cored and chopped
1 tsp vanilla extract
4 tbsp thick Greek yogurt
Add the chopped apples to a large saucepan with 2-3 tbs water and the brown sugar. Pop on the lid and cook over medium high heat for about 5 minutes until just starting to soften (the time will depend on the type of apples you are using but don’t fully cook them at this point)
Toast the almonds in a small frying pan over medium heat for a couple of minutes until light golden brown. Watch them carefully so they don’t burn, then tip onto a plate to cool
Preheat the oven to 200°C fan and cook the Multi-Seed Rolls according to the pack instructions
Use a speed peeler or small knife to remove 2 or 3 large strips of lemon peel and add to the pan along with the blackberries, pear and vanilla extract. Cook for another 5-10 minutes, removing the lid for the last 5 minutes or so to allow the compote to reduce and thicken.
Taste the compote and add a little more sugar or a splash of lemon juice if you like. Remove the peel and discard
Allow the Multi-Seed Rolls to cool for a few minutes then cut in half and place onto a board. Spread a spoonful of yogurt over both top and bottom halves then add some compote. Drizzle over a little honey and scatter over a few flaked almonds then serve while still warm