Apple and blackberry compote with hazelnut crumble and blackberry sorbet


First published in 2016
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Chestnut and hazelnut crumble

Blackberry and apple compote

Blackberry and liquorice sorbet

To serve

To begin, make the sorbet. Add the sugar, glucose and water to a saucepan and heat gently until the sugar has dissolved
  • 150g of caster sugar
  • 38g of glucose
  • 300g of water
Whisk in the blackberry purée, liquorice paste and lemon juice until combined. Allow to cool completely before churning in an ice cream maker
Preheat the oven to 170°C/gas mark 3
For the chestnut and hazelnut crumble, cream the butter and sugars together in a mixing bowl. Fold in the hazelnuts, oats, coconut and chestnuts
Bake the crumble until golden, allow to cool and then pulse in a food processor until slightly broken down
To make the compote, peel, quarter and chop the apples, removing the cores. Add to a pan with the vanilla pod, lemon juice and sugar and simmer gently until just starting to break down
Add the blackberries and simmer for a further 5 minutes
To prepare the apple garnish, cut the core of the apple out using a corer and slice into thin slices horizontally using a mandoline. If not using immediately, store in water with a squeeze of lemon juice to prevent browning
To serve, divide the warm compote between plates and top with the crumble. Garnish with whole blackberries, a piece of fresh apple and a scoop of the sorbet. Serve immediately
First published in 2016
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