Cooking apples will just be ready to pick now, so core and stuff with chopped dried figs, Bonne Maman Caramel Spread and a little butter and cinnamon. Then bake in the oven for about an hour. A little water in the dish keeps them moist. Even more delicious served with a dollop of vanilla ice cream and perhaps a dribble or two more of warmed through Caramel Spread.
Or try Baked apples with our Bonne Maman Berries & Cherries. Simply wash the apples, slice off tops, core and squeeze lemon juice over each one. Pop a tablespoon of Berries & Cherries Conserve into each apple and top with 5g of butter and a tablespoon of Demerara sugar. Bake – with their tops beside them, not on top - for 35-40 minutes at gas mark 4 and then serve hot with extra conserve, vanilla ice cream or pouring cream.
Enjoy porridge with a spoonful of Bonne Maman Cherry Compote, a spoonful of honey and a pinch of ground cinnamon to add extra flavour.
Make simple Autumn verrines. Divide 50g (2oz) crushed amaretti biscuits between 4 small glass dishes. Pour over 2 tablespoons brandy and scatter 4 sliced fresh figs and 4 sliced fresh apricots on top. Spoon over 300g (11oz) Bonne Maman Apricot Compote, add a layer of Greek yoghurt and chill until ready to serve.
Curry night and you have run out of mango chutney? Mix together some Bonne Maman Apricot Conserve with a squeeze of lime juice and a little chopped red chilli.
Don't throw away the soft apples from the fruit bowl; peel, core and chop them into some Bonne Maman Rhubarb Compote and add grated fresh ginger. Simmer until soft, then serve warm with pork or duck.