Monday, October 3, 2016

Apple Compote

I made waffles and was out of bananas, so I decided to top them with a basic apple compote.  It's just a fancy name for cooking down a fruit with just enough sugar and spices to make it interesting.

There are canning recipes for compote out there, and this one might have enough acid in it to qualify, but I made this for use fresh.  Only process using a recipe from a trusted source.

I did research a tiny bit before starting, and Martha Stewart's recipe had alcohol in it.  That might be a good idea for certain dessert recipes.  I was having breakfast.  You could also add a bit of butter or cream if you plan to use this in something that would need extra creaminess.  I just put it on the waffle straight and hardly needed any syrup to help things along.

*2 Granny Smith apples
*2 tsp lemon juice
1 Tb water
1 Tb sugar
*1 Tb raisins (optional)
dash cinnamon

1.  Peel apples if desired.  I almost never peel mine because so many nutrients are in them.  Core apples and cut into 1/2" chunks.
2.  Place apple pieces in small saucepan with remaining ingredients.  Bring to a low boil over medium-low heat.  Cover and lower heat to a simmer.  This is going to take a while.  Stir occasionally.  As the fruit cooks, it will give off more moisture.  Continue cooking until apples are very soft, at least 20 minutes.  Remove lid and let some of the water boil off until desired consistency.

3.  Serve hot or cold.  You can serve it as a side, or on pancakes, waffles, crepes, ice cream, with poultry, etc.

Makes about 2 C

Difficulty Rating  π

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