Apple, Pear and Ginger Flapjack

Name: Apple, Pear and Ginger Flapjack
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes: 12
Ingredients: 20 g stem ginger syrup (from the jar); 225 g unsalted butter; 100 g caster sugar; 80 g golden syrup; 50 g blanched hazelnuts, roughly chopped (or almonds); 250 g apple and pear compote; ¼ tsp fine salt; 350 g rolled porridge oats (or 150 g whole rolled oats, 150 g rolled porridge oats and 50 g spelt porridge flakes for texture); ¾ tsp ground cinnamon; 1-2 balls of stem ginger, finely chopped

Preparation info

Makes:
12

Difficulty
Medium
Ready in
50 min

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

We have the inevitable fruit trees, of mostly mysterious varieties, dotted around the farm. It’s a joy to make delicious compotes in the autumn and to squirrel away bags of it in the freezer, ready for winter suppers, like this humble flapjack zinged up with apple, pear and ginger filling.

Ingredients

250 g apple and pear compote
1-2 balls of stem ginger, finely chopped

Dessert
Autumn
Winter
Vegetarian

Method

When making your compote, sit the cooked mixture in a stainless steel sieve over a bowl for a short while to allow the surplus syrup to drain off, otherwise the flapjack may be too sticky on the bottom. Just mash it up a bit if there are lumps of fruit. You could use any compote that takes your fancy; I used a greengage compote that was lurking in the freezer and the flapjack looked wonderful.