This recipe is a goody for Mothers’ Day coming up – imagine your mama waking up to the smell of this bubbling away on the stovetop, just in time for a lazy breakfast-in-bed?! You’ll have brownie points at least for the rest of the day! And if Dad’s making it just for them, tell him to splosh a tablespoon or so of Calvados or Cognac in too…
Fresh from the garden: apples, lemon
Recipe source: Compote adapted from a recipe by Martha Stewart
Serves: 6 or 24 tastes
What to do:
- Wash the apples, then peel them, cut into quarters and then carefully cut out the inner core. You may need to ask an adult to help. Discard the cores into the compost, then chop the remaining pieces into 2cm cubes. Put the cubes into the saucepan.
- Cut the lemon in half and juice one half to yield 2 tablespoons, measuring them into the saucepan.
- Combine the rest of the ingredients into the saucepan. Cover, and cook over low heat, stirring occasionally, until the apples are tender, about 20 minutes.
- Meanwhile prepare the yoghurt: halve the vanilla pod lengthways and scrape the seeds from inside each half. Mix these into the yoghurt with the tablespoon of white caster sugar, and divide into small sauce bowls. Chill until ready to serve.
- When the compote is ready, divide it among your serving bowls. Place the bowls on a serving plate with the small yoghurt bowl and serve!
Notes: What are cloves – are they garlic? What is Greek yoghurt? What could you add to this dish to make it even yummier? What is a compote?