Sugar-crunch fruitcake
Moist fruit and a crunchy sugary topping mean it's impossible to have just one slice of this delicious cake
Apple, pear & cherry compote
Makes 12 portions
Easy
Prep:
Cook:
Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds
Skip to ingredients
- 8 eating applespeeled, cored and cut into chunks
- 4 medium Bramley applespeeled, cored and cut into chunks
- 8 firm pearspeeled, cored and thickly sliced
- 6 tbsp sugaror to taste
- 280g dried sour cherries(or dried cranberries)
Nutrition: per serving
- kcal199
- fat1g
- saturates0g
- carbs51g
- sugars47g
- fibre4g
- protein1g
- salt0.03glow
Method
step 1
Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn’t catch on the bottom).
step 2
Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.
