Okay, so I have a small confession. I don’t like summer. I burn really easily and I don’t like hot temperatures, and aside from the brilliant day-drinking opportunities and balmy evenings, it’s my least favourite season. So obviously I’m really excited that it’s hit September now and I can delve into my Autumn recipes and start wearing the outfits I like to wear rather than just T-shirts and factor 50. I just love the crisp air, and the food, bonfires and fireworks. So here’s a recipe that I came up with to symbolise the start of Autumn, and it’s healthy for a change, which is great as I have quite an impressive hangover currently, so the fruit is a welcome change from my usual indulgent recipes!
I hope you like it, and I hope you’re all looking forward to the season change as much as I am (sorry if you’re a sun-worshipper!)
Also, as I work in Waterstones now, I have a book recommendation! I’m nearly finished The Colour Purple by Alice Walker, and it’s wonderful and heartbreaking and I love it, so give that a read. It’s set out in “prayers” so I’ve read it really quickly as it’s not too dense, so it’s perfect for if you don’t have much time for reading. Hope you like it, and please don’t give away the ending for me!
Two cooking apples
50g of caster sugar
Two tablespoons of lemon juice
Three tablespoons of water
A pinch of cinnamon
170g of blackberries
- Peel, core and dice the apples. Put all of the ingredients aside from the blackberries in a pot and simmer gently for about 20 minutes until the apples are all mushy.
- Add in the blackberries, and simmer for a further 7 minutes until it’s gone all purple. If they’re still holding their shape then give them a mash with a fork until smooth.
- Serve with yoghurt or ice cream.
Makes one medium-sized tub full