Bramley Apple Compote

I adore tangy apples rather than sweet ones, especially Cox's Orange Pippins. As a result I love any sort of pudding that features cooking apples. I am seriously loving this Bramley (British cooking apple) compote. So far I have served it with custard, baked vanilla cheesecake, ice cream, in puff pastry (apple turnover) and with yoghurt. An apple version of Eten Mess is next on my list of experiments. As my new and multi purpose, great use of cooking apples, it keeps for two weeks in the fridge and freezes really well for later use. Apparently Bramleys contain malic acid, hence the sharp taste. Its what also makes the flesh collapse into mush once cooked.

Cooking Apple Compote
Ingredients
2kg Bramley or other cooking apples
2-8 tbsp caster sugar

Method

Peel, core and finely slice the apples - be careful to avoid the core and peel.

Put the apples in a large pan and add the sugar and 2-3 tablespoons of water - (stops them sticking to the bottom of the pan. Pop a cover on and cook, on a low heat, stirring every so often, until the apple pieces have completely dissolved and you have a thick, slightly purée (about half an hour). Add more caster sugar to taste
Leave to cool completely, then store in the fridge in a jar or Tupperware container. It will keep for a couple of weeks.