Bramley Compote with Raspberries Recipe

Very simple, but excellent when cold:

Handful of raspberries: Cook with a spoonful of water, mush up, pass through sieve, (just to remove pips). Set aside.

4 or 5 Bramleys (windfalls OK)

Peel, remove maggots and core and cook with a good splash of water until really soft.
Mix and then pass through sieve to remove bits of core. Return to pan and add the raspberry juice. Stir. Boil a bit if you've added too much water.

Add sugar to taste, but as little as possible.

Leave to cool.

Lovely colour, lovely taste.