Recently, the nice people in Glenisk sent me some vouchers to try out their new Original range. In keeping with the rest of their range, it is organic yogurt. There are three varieties in this particular range. Natural, mango and blueberry- all very delicious! Click for more information on the Glenisk Original Range.
I decided that I would use the yogurt to top off a fruit compote- and transform it into a simple dessert. It’s also pretty tasty as something to round off breakfast! For this recipe I decided to use the natural yogurt as I wanted to use its tartness to complement the sweetness of the fruit.
I could tell you the reason that I chose these particular apples was because of their qualities and smoothness when cooked, but it wasn’t. I used what I had in the fridge. Some were fuji apples, and some were pink ladies. It worked, thankfully. Use whatever you fancy yourself!
juice of 1 lemon
3 tablespoons of water
75g sugar (preferably vanilla sugar)
1/2 teaspoon of cinnamon
Glenisk Original natural yogurt
Peel the apples and using a small paring knife, cut strips of the apple rotating as you go- this gives you long thin pieces of fruit that will disintegrate quickly when cooked. Try to avoid getting anything too stalky into the mixture as this will give you a compote with an upsetting texture.
Fling the chopped apple into a pot. Add the juice of 1 lemon and the water to stop it catching on the bottom. Also add the sugar and cinnamon at this point in time. Cook on a low heat, with the fruit mixture just gently bubbling for about twenty minutes or until the fruit starts to break up. Stir occasionally to ensure it’s not sticking.
I like a compote with a little bite in it. I don’t like to see it too smooth. So when it was done, I turned off the heat and just got a potato masher and gave it a thorough going over. This ensured there was a bit of variety to the compote. I added the raspberries at this point and gently squashed them and mixed- so again there was variety.
I spooned the mixture into glasses and put them in the fridge so the compote became firmer. I spooned over some of the Glenisk yogurt and for some crunch I bashed up some digestives and sprinkled on top.
(Note: I was sent vouchers to sample the yogurt. The recipe and photo are my own. No yogurt was hurt in the making of this recipe.)