Apple and Blackberry Compote with Porridge

spiced with cardamom and cinnamon

This is a lovely autumn / winter breakfast for when the weather is getting colder. You can make the compote in advance and it will keep for several days if stored in an airtight container in the fridge, so it’s well suited to batch cooking as well.

I like to use a blend of jumbo rolled oats and our Shipton Mill pinhead oats  for extra texture in the porridge. Sometimes I drizzle a little of uncle Tom’s olive oil onto it for flavour, or you can use the more traditional butter, golden syrup, or crunchy brown sugar.

Makes 330g compote (serves 2-3)

INGREDIENTS

  • FOR THE COMPOTE
  • 50g coconut palm sugar (or dark brown sugar)
  • 300ml water
  • 1 cardamom pod, seeds removed and crushed
  • zest of half an orange
  • pinch of ground cinnamon
  • grating of dried vanilla bean
  • 250g apples (chopped weight), peeled, cored and chopped into 1cm cubes
  • 150g blackberries
  • FOR THE PORRIDGE
  • 40g porridge oats per person
  • 250ml milk per person
  • FOR THE TOPPING (OPTIONAL)
  • a handful of finely chopped toasted hazelnuts

METHOD

Heat the sugar and water in a medium sized saucepan over a medium heat, until the sugar has dissolved. Add the cardamom, orange zest, cinnamon and vanilla and stir. Add the apples, and cook for 5-7 minutes until softened. Add the blackberries, lower the heat slightly, and cook until all the fruit has melted together and thickened into a compote (roughly for a further 10-20 minutes, depending on how smooth and broken down you like your compote to be). Stir it from time to time to prevent it sticking.

To make your porridge, place your oats and milk in a separate saucepan, bring to the boil, and simmer, stirring all the time, until the liquid has been absorbed.

Serve with a generous dollop or two of warm compote and top with toasted hazelnuts.

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