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How to make Apple compote in raspberry rose

Yield = 6
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 500ml (2 cups) rose
  • 500g frozen raspberries, thawed
  • 215g (1 cup) caster sugar
  • 4 large Granny Smith apples, peeled, cored, quartered
  • 500g Greek-style natural yoghurt

Method

  • Step 1 Place the rose and raspberries in a large saucepan over medium heat. Cover and cook for 5 minutes or until the raspberries are soft.
  • Step 2 Strain the mixture through a fine sieve over a bowl, gently pressing the raspberries with the back of a spoon to extract as much juice as possible. Discard the pulp.
  • Step 3 Return the rose mixture to the pan over medium-low heat. Add the sugar and apple, and cook for 12-15 minutes or until the apple is just tender. Set aside to cool.
  • Step 4 Serve chilled or at room temperature with the yoghurt.