Apple-Pear Compote & Fromage Frais

📝 Ingredients

• 4 apples (about 160 g each)
• 2 very ripe pears (about 180 g each)
• 50 ml water
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 500 g plain fromage frais
• 60 g rolled oats
• 1 tbsp honey

🍴 Utensils

• Peeler
• Chopping board and knife
• Saucepan with lid
• Frying pan + baking paper
• Fork or stick blender
• 4 bowls or glasses

📖 Steps

1. Peel the apples and pears, quarter them and remove the cores and pips. Cut the quarters into roughly 2 cm dice: evenly sized pieces cook at the same rate and give a smooth, even compote.
2. Put the fruit in the saucepan with 50 ml water, the vanilla extract and the cinnamon. Cover and bring to a simmer over a medium heat, then turn down to low and cook for 15 min with the lid on, stirring 2 or 3 times so nothing sticks to the bottom.
3. Meanwhile, heat the dry frying pan over a medium heat and toast the oats for 3 to 4 min, stirring constantly, until golden and smelling nutty. Keep an eye on them: they go from golden to burnt very quickly.
4. Turn the heat down to low, add the honey and stir briskly for 1 min to coat the oats well. Immediately spread them in a thin layer on a sheet of baking paper and leave to cool: they crisp up as they cool.
5. Check the compote: the fruit should be very soft and crush easily with a fork. Roughly mash it with the fork to keep some chunks, or blend for a smooth texture. If it's too runny, cook for another 3 to 5 min uncovered.
6. Leave the compote to cool slightly for 10 min. Divide the fromage frais between 4 bowls or glasses, spoon the warm compote on top, then scatter over the crunchy oats at the last minute so they stay really crisp.