One of the most used bits of kit in The Ashton kitchen is a very humble empty jam jar. Emptied, rinsed and dried I add two heaped teaspoons of cinnamon before filling two thirds of the way up with caster sugar, then shaken to mix. It then sits right at the edge of the baking shelf ready to add a touch of sweetness and spice to so many things.
Sprinkled over the top of a cake before baking, stirred into a strong coffee, a light dusting over a bowl of steaming porridge. I use it to make my cinnamon brioche french toast too. But with some post Christmas bulk to shift I’ve had to find a slightly lighter way to start the day.
So as a way to warm and lift a bowl of morning fruit this spiced apple compote is a quick seasonal fix. Simply peel core and cube a brambly apple. Toss it into a large saucepan, add a splash of apple juice, 2 teaspoons of cinnamon/sugar mix. Cover with a lid and bring quickly to the boil. Reduce the heat to a slight simmer and cook briefly. The occasional jiggle of the pan will help along the way. You want the apple to just start to break down around the edges.
Delicious spooned over berries, banana and greek yoghurt. Have a great breakfast!