Serves 4

This is an elegant but simple recipe, enhanced by Calvados or eau de vie de poire (apple or pear brandies). Either of these are useful in the store cupboard for adding to desserts. The stock syrup is a strong sugar syrup that I use for so many of my desserts. You can make it in advance if you like - because of the high sugar content it keeps well, up to one month, in a sealed jar in the fridge.

2 large fresh Cox apples
2 large Conference or Williams pears
4 tbsp sieved icing sugar
250ml stock syrup (see below)
200g freshly picked hedgerow blackberries
2 tbsp eau de vie de poire or Calvados, optional
4 sprigs of mint

For the stock syrup

550g granulated sugar
1 litre cold water
Grated zest of 1 lemon

1 Core and slice the apples and pears, but do not remove the skins unless blemished. Toss the slices in the icing sugar.
2 Heat a large empty heavy frying pan until you can see a faint haze rising. Then immediately put in the sliced fruit in a single layer.
3 Leave for a few seconds until you can see the underside of the fruit beginning to caramelise, then turn each piece to cook the other side for a few seconds. Do not overcook - the fruit should remain firm.
4 Place the blackberries in a large bowl and lightly crush them with a potato masher. Add the caramelised fruit.
5 Place all of the syrup ingredients in a saucepan, stir well and place on a low heat until the sugar has dissolved, then bring to the boil and boil for 5 minutes. (If done in advance this should be kept in an airtight container in the fridge after cooling.)
6 Pour the syrup and alcohol over the fruit and leave to cool.
7 Cover and chill for 2 hours, then serve in glass dishes garnished with the fresh mint.

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