A crispy treat in November’s kitchen
Our apples are tucked away in store ready to enjoy over the winter but I try and use them as soon as I can, especially if I find one with some bruising.
A friend gave me a few Comice pears the other day. They are a later crop than our Conference pears but they need using up now so I decided to make a batch of one of our favourite winter dishes. It’s so easy and quick to put together and I can freeze it to use over the winter.
It’s a fruity apple and pear compote that I make in the slow cooker overnight – when we come down in the morning the smell is wonderful and Martin enjoys a spoonful on the top of his morning porridge.
Slow cooker apple compote and apple samosas
Takes a bit of chopping time and slow cooker time
About 6-8 apples – try and include one cooker
Couple of pears
Handful of dried fruit – cranberries or sour cherries work well
Spoon of sugar – a light muscavado works well
1-2 tspn spices – ginger, cinnamon, nutmeg or mixed spice (optional)
- Peel, core and dice the fruit and add to the slow cooker along with the dried fruit, spices if using and a dash of water
- Add sugar to taste then cover and put on a low heat for 7½ hours or high for 4 hours.
- Stir together well
- Enjoy this on your porridge or with some yoghurt or ice cream or simply warmed with some custard.
- Freezes brilliantly to enjoy through the winter
For an extra treat try these little pies made of filo pastry
3 good tablespoons apple compote
2 sheets filo pastry
Icing sugar for dusting
Pre heat the oven to 200C/180fan/gas 6
- Cut the sheets of filo pastry into thirds lengthways and brush well with the melted butter on both sides
- Place a dessertspoon of apple compote at one end of the strip and fold over to make a triangle
- Fold over again and again keeping the triangle shape to the end of the strip.
- Brush again with melted butter then put on a baking sheet and pop in the oven for 15-20 minutes until crisp and golden brown.
- Sprinkle over some icing sugar and enjoy hot from the oven
Because the filling is wet the samosas won’t keep without going soggy so they need to be eaten straight away – enjoy with cream, custard or low fat yoghurt.