Quick apple, pear and blackberry compote

Name: Quick apple, pear and blackberry compote
Ingredients: 2 medium apples (about 300 g); 2 medium pears (about 340 g); 100 g blackberries; 500 ml water; 4 tablespoons sugar; 1 sachet vanilla sugar; 1/8 teaspoon ground cinnamon

Syrup - Quick apple, pear and blackberry compote by Eftimia K. - Recipia

Quick apple, pear and blackberry compote brings together apples, pears and blackberries in a deep pink syrup, and the fruit stays soft after just a few minutes on the stove. It has a thin syrup that’s good to drink cold, with soft pieces that are easy to scoop up. I drink it cold, but leave the fruit in the glass rather than straining it. Prep: 10 minutes. Cook: 9 minutes. Rest: 30 minutes. Total time: 49 minutes. Serves: 4. Approximately 156 kcal and 1 g protein per serving.

Ingredients

2 medium apples (about 300 g)
2 medium pears (about 340 g)
100 g blackberries
500 ml water
4 tablespoons sugar
1 sachet vanilla sugar
1/8 teaspoon ground cinnamon

Preparation

1. Wash the apples and pears, remove the woody cores and cut the fruit into suitably sized pieces. 2. Put the water and sugar in a saucepan, stir and boil for 5 minutes, until the syrup comes to a boil. 3. Add the apples, pears and blackberries. Boil for 4 minutes, until the fruit softens but stays whole. 4. Take the saucepan off the heat. Add the vanilla sugar and cinnamon, stir and leave the compote to cool for 30 minutes.

Notes

Serve it with a slice of plain cake, with the syrup in a glass and the fruit on top. If you don’t have blackberries, replace them with the same amount of raspberries or pitted sour cherries; raspberries break down more easily in the syrup. Choose firm apples without bruised spots so they keep their edges after boiling; floury ones soften faster. Very ripe pears need to be cut into larger pieces than the apples, while firm ones can be cut to the same size. Small pieces soften quickly, so check the texture after the first three minutes and turn off the heat when they’re soft but still whole. You can leave the apple and pear skins on; wash them well, as they give the syrup a deeper color. Leave the compote to cool before covering it, then keep it in the fridge and eat it within three days.