- For the compote:
- 20g unsalted butter
- 500g Bramley apples, peeled, cored and sliced
- 20g caster sugar
- 50g sultanas
- 50ml apple juice
- 2 sharp eating apples, peeled, cored and cut into 5mm dice
- Vanilla cheese cream:
- 200g soft cream cheese
- 35g caster sugar
- 1 vanilla pod, seeds only
- 40ml milk
- ½ leaf of gelatine, soaked in cold water
- 200ml double cream + 20ml milk, whipped to very soft peak
- Granola:
- 75g oats
- 25g flaked almonds
- 25g runny honey
- 10g soft dark brown sugar
- 10g vegetable oil
- 1g fine sea salt
- zest of one orange
Apple and sultana compote with cheesecake cream and toasted granola using a Panasonic Microwave
Apple and sultana compote with cheesecake cream and toasted granola using a Panasonic Microwave
Apple and sultana compote with cheesecake cream and toasted granola using a Panasonic Microwave. Serves 4-6 - NOTE THAT THE COOKING CONTAINERS USED (BOTH THEIR SIZE AND SHAPE) AND THE TEMPERATURE OF INGREDIENTS WILL ALTER THE COOKING TIMES
Ingredients
Method
For the compote:
In a Panasonic 1800 watt oven place the Bramley apple, sugar and butter in a microwave bowl, cover and heat on full power for 1 minute. Stir, and heat on full power for 2 minutes.
In a separate bowl combine the sultanas and apple juice and cook, covered and heat on power 6 for 1 minute and then uncovered heat on power 6 for 1 minute. Mix the sultanas into the Bramley mix and fold in the diced apple.
Vanilla cheese cream:
Beat the cream cheese with the sugar and vanilla seeds. Warm the 40ml of milk, dissolve the gelatine in the milk and pass through a tea strainer into the cream cheese mix. Mix in thoroughly. Fold in the whipped cream working the mix as little as possible. Transfer the mix to a shallow plastic box and refrigerate to set.
Granola:
Melt the honey, sugar and oil together in a pan and then stir in the oats, almonds and salt. Grate over the orange zest and mix well. Tip out onto a baking tray and cook at 160℃, stirring frequently until a light golden brown, approximately 15 mins. Allow to cool and store in an airtight tub.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
