Apple and pear compôte with yoghurt and granola
You could add some raisins and sultanas to the granola, if liked, once it is cooled and broken into clusters. Serve the granola and compôte with your favourite yoghurt.
Ingredients
For the granola
- 220g/8oz jumbo porridge oats
- 60²µ/2¼´Ç³ú mixed nuts (such as almonds and walnuts), roughly chopped
- 80g/3oz honey or maple syrup
- 1 tbsp olive oil
- ½ tsp vanilla extract
- pinch salt
- 1 free-range egg white
For the fruit compôte
- 300²µ/10½´Ç³ú apple and/or pear, peeled and diced (about 1 large apple plus 2 medium pears)
- small handful (about 150g/5½oz) frozen or fresh berries
- 25g/1oz honey or 1 tbsp sugar
- 1 tsp vanilla extract
To serve
Method
Preheat the oven to 150C/140C Fan/Gas 2 and line a baking tray with baking paper.
In a large bowl, combine the oats and chopped nuts.
In a small saucepan, melt and whisk together the honey or maple syrup, oil, vanilla extract, and a pinch of salt.
Add the wet mixture to the dry ingredients and stir thoroughly until everything is well coated.
In a separate small bowl, beat the egg white until frothy, then add to the granola mixture and mix until evenly combined. Spread the granola in an even layer on the prepared baking tray. Bake in the preheated oven for about 30 minutes, stirring gently halfway through, until golden-brown.
Allow the granola to cool completely on the baking tray (it will become crunchy as it cools) before breaking it into clusters. Store in an airtight container.
To make the compôte, put the chopped fruit and the berries into a saucepan, add the honey or sugar and cook over a medium heat for about 8 minutes, stirring often.
Bring to the boil and cook for a couple of minutes. Mash gently with a fork to break up the fruit.
Remove from the heat and stir in the vanilla extract. Leave to cool and store in a jar in the fridge for up to 4 days. Serve the compôte and granola on top of yoghurt.
Summer
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