How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.
Ingredients
Wild or cultivated blackberries, fresh or frozen can be used here.
Serves 4-6
- 195g caster or granulated sugar
- 8 large rose or sweet geranium leaves
- 4 large dessert apples, such as Worcester Pearmain or Cox's Orange Pippin
- 275g blackberries, wild or cultivated
Method
- Put the sugar, 450ml cold water and the rose or sweet geranium leaves into a saucepan
- and bring to the boil for 1–2 minutes. Peel the apples thinly with a peeler, keeping a good round shape.
- Quarter them, remove the core and trim the ends. Cut into segments 5mm thick. Add to the
- syrup. Cover with a paper lid and the lid of the saucepan and poach for 6-8 minutes (depending on the variety) until translucent but not broken.
- Just 3–5 minutes before they have finished cooking, add the blackberries and simmer together so that they are both cooked at once.
- Serve chilled.
