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Apricot Compote and Walnut Bread

Both compote and bread can be made in advance which make it a perfect combination when entertaining friends for the weekend and if you are looking for something different to serve for brunch.

Ingredients

Apricot Compote:
6 tablespoons Canderel granules
90ml water
1 medium orange
400g fresh apricots, firmly ripe

Walnut bread:
8 tablespoons granular Canderel
225g plain flour
1½ tsp baking powder
½ tsp bicarbonate soda
Pinch salt
50g half fat sunflower margarine
1 large egg
Grated zest from 1 medium orange
150ml fresh orange juice (use the juice from orange in this recipe and compote recipe)
100g roughly chopped walnuts
4 tbsp skimmed milk

Before you Begin

Cook with

Canderel Red

Serves

8

Time

preparation: 10 minutes

cooking: 10 - 12 minutes

Per serving

474 kcals

Difficulty level

Step by step
Put the Canderel and water into a medium pan, cut about a tablespoon of thin shreds of zest from the orange using a zester, add to the pan, bring to a gentle simmer.
Roughly chop the apricots, discarding the stones then add to the pan. Turn the fruit carefully through the liquid then cook gently for 10 minutes, turning the fruit twice during simmering. The fruit will be soft and the liquid reduced to a thick syrup.
Tip the apricots into a bowl and allow to cool. Refrigerate until needed.
Walnut bread: Grease a 2lb loaf tin and line with non-stick parchment paper or pre-formed liner. Put the Canderel, flour, baking powder, bicarbonate of soda and salt into a bowl and stir together.
Beat the butter and egg with orange zest until creamy (the mixture will look curdled, this is OK). Add the orange juice and stir well.
Add the dry ingredients and walnuts then mix until just combined. Add the milk to give a soft consistency.
Spoon into the tin and bake in a pre-heated oven for 40-45 minutes until a skewer comes out clean.
Allow to cool in the tin for 10 minutes before turning onto a rack to cool completely.
To serve: slice the loaf into 16, and arrange two slices on each serving plate, spoon over the Apricot Compote. Can be made the day before and stored in airtight container.
Comments

On 4th August at 4.53am, by Tina

"Delicious!"