Apricot Compote with Walnut Bread

27 March 2009

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Whip up this fantastic sweet and fruity recipe at the weekends and reinvent breakfast and brunch with bursting flavours and taste. This new recipe from Canderel is guaranteed to leave you feeling energised and light.

Enjoy our Apricot Compote served on Walnut Bread, bursting with sweet and tangy flavours. Both the compote and the delicious nutty bread can be made in advance. Each slice of Walnut Bread with Compote is just 237 calories and 5.9g of fat, so go on, enjoy another.

Canderel granules are a great way for you to dramatically cut your calorie intake whilst maintaining the delicious sweet taste you love. You can use Canderel granules spoon for spoon as a sugar replacement in your favourite recipes. It's an easy lifestyle change to look after your diet and feel great about it.

A teaspoon of Canderel granules contains only 2 calories compared to 20 calories in a teaspoon of sugar. It's perfect to replace sugar in cakes, cookies, muffins, pies and pastries, cheesecakes and also for frostings, icing ... You can also reduce your calorie intake when cooking sauces and savoury dishes which require sugar by replacing with Canderel spoon for spoon.

Apricot Compote with Walnut Bread

Apricot Compote
Serves: 8
Preparation time: 10 minutes
Cooking time: 10-12 minutes

Per portion:
Fat 0.0g
Cals 241 calories
Carbs 5.6g (of which sugar 3.6g)

Ingredients:
6 tablespoons granular Canderel
90 ml water
1 medium orange
400g fresh apricots, firmly ripe

Method:
Put the Canderel, water into a medium pan, cut about a tablespoon of thin shreds of zest from the orange using a zester, add to the pan and 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
Serves: 8
Preparation time: 10 minutes
Cooking time: 40-45 minutes at 180C or Gas Mark 4

Per portion:
Fat 11.7g (of which saturates 1.5g)
Cals 233 calories
Carbs 27.2g (of which sugars 2.6g)

Ingredients:
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

Method:
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 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.

Can be made the day before and stored in airtight container.

To serve, slice the loaf into 16, and arrange two slices on each serving plate, spoon over the Apricot Compote.

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