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Apple Compote Recipes


Apple Compote 1
1 cup sugar (more or less, depending on taste)
1/2 cup water
4 cups peeled, cored and sliced apples
Cooking Instructions:
Bring the sugar and water to a boil over high heat. Simmer for 5 minutes. This dissolves the sugar and makes a syrup. Add the fruit and continue to cook for about 5 to 10 minutes, until just tender. Remove the fruit from the juice and set aside. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the reduced syrup over the cooked fruit. Serve warm. For safekeeping: Cool the compote. Refrigerate up to 5 days.
Apple Compote 2
100 g/3½ oz unsalted butter
750 g/1lb 10 oz Granny Smith apples, peeled, cored and chopped
100 g/3½ oz caster sugar
1 vanilla pod split
Cooking Instructions:
Place the butter in a stainless steel saucepan and start to melt. Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture. Remove the vanilla pod, and reserve for use later. Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve.
Apple Compote 3
6 Ripe Apples
285 ml (½ pint) Water
225 g (8 oz) Sugar
1 Lemon
Green Angelica or Candied Citron
Cooking Instructions:
Select the apples of a moderate size, peel, core and cut into halves, rub each piece with a little lemon. Put the sugar and water into a saucepan and boil until it forms a thickish syrup. Then add the thinly cut lemon rind and juice. Add the apples and allow to simmer until tender. Remove them very carefully, drain on a sieve and reduce the syrup by boiling it quickly for a few minutes. When both are cold, arrange the apples neatly on a glass dish, pour over the syrup and garnish with strips of green angelica or candied citron. Smaller apples may be dressed in the same manner, they should not be divided in half, but peeled and the cores pushed out with a vegetable cutter.
Apple Compote 4

2 cups water
1/3 cup sugar
1/2 vanilla bean, split in half
1 tablespoon Calvados or brandy
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Pinch salt
8 large Golden Delicious apples, peeled, cored and cubed
Cooking Instructions:
In a large saucepan, combine the water, sugar, vanilla bean and seeds, Calvados, cinnamon, cloves, nutmeg, and salt and bring to a boil. Boil gently until the sugar is dissolved and the mixture thickens slightly, about 5 minutes. Add the apples and return to a boil. Lower the heat and simmer, stirring occasionally, until the apples are very tender and the mixture thickens, about 20 minutes. Remove from the heat and remove the vanilla bean pods. Let cool to room temperature before serving.
Apple Compote 5
3 medium apples
Lemon or orange juice to coat the apples
1 stick unsalted butter
¼ cup pure maple syrup
2 full sprigs fresh thyme
1 cinnamon stick
Pinch of salt
1 vanilla bean
Cooking Instructions:
Dice the apples into approximately ½-by-½ inch pieces. Toss the apples with a little lemon or orange juice to prevent discoloration. Cover with plastic wrap and set aside. Melt the butter and maple syrup together in a large sauté pan over low heat. Once the butter is melted, add the thyme, cinnamon stick and salt. Split the vanilla bean down the center lengthwise and scrape out the seeds. Add both the vanilla bean and seeds to the butter mixture. Stir to incorporate everything. Simmer together for 15 minutes, stirring occasionally. The mixture should not bubble. Remove the thyme, vanilla bean and cinnamon stick. Increase the heat to medium-low and add the apples. Stir to coat them with the butter, then cover and cook until the apples are tender, approximately 10 minutes, depending on the variety of apple. Remove from the heat and place the apples in a container to cool. These can also be made one day in advance. Allow to cool to room temperature before storing in the refrigerator.
Apple Citrus Fruit Compote

2 cups peeled and sliced tart apples (about 2 med.)
1-1/2 cups (about 9 ounces) pitted prunes
1-1/2 cups orange juice
2 Tbsp. honey
1 Tbsp. lemon juice
2 navel oranges, peeled and cut into segments
2 pink grapefruit peeled and cut into segments
Mint sprigs for garnish
Cooking Instructions:
In 2 to 3 quart saucepan combine apples, prunes, and orange juice; bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes. Remove from heat; stir in honey, juice and cinnamon. Cool, cover and chill. Stir in oranges and grapefruit. To serve, spoon fruits with their liquid into serving dishes; garnish with mint sprigs.
Apricot-Apple Compote

10 dried apricots, halved and sliced
1/2 cup water
4 medium apples, peeled and sliced
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
Cooking Instructions:
In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, peel and cinnamon. Serve warm or cold.
Apple and Banana Compote
1-2 oranges or tangerines
2-3 apples, peeled and diced
2-3 bananas, peeled and sliced
Elderberry juice or concentrate, if desired
Chopped coconut, fresh or unsweetened dried
Cooking Instructions:
Peel the oranges while holding over the serving dish to let the juices run in. Cut oranges into chunks. Peel, dice and slice remaining fruits and place into the bow, tossing with the juice just to coat. Sprinkle on elderberry juice if available, and top with coconut.
Apple Raisin Compote
1/4 cup butter or margarine
3 tart apples, peeled and sliced
1/2 cup firmly packed brown sugar
2 tablespoons brandy or water
1/2 teaspoon ground allspice
1/2 cup golden raisins
Cooking Instructions:
In large skillet melt butter. Add apples. Cook and stir until apples are crisp-tender, 3 minutes. Remove apples from pan. Add brown sugar, brandy and allspice. Cook until sugar dissolves and mixture is bubbly. Return apples to pan. Stir in raisins. Cook until heated through. Serve warm in Meringue Shells, if desired.
Cranberry-Apple Compote 1

1 cup orange juice
1 teaspoon grated orange rind
1 (3-inch) cinnamon stick
4 cups fresh or frozen cranberries
1 1/4 cups diced peeled Granny Smith apple
1/2 cup maple syrup
Cooking Instructions:
Combine the first 3 ingredients in a large saucepan; bring to a boil, and cook 5 minutes or until reduced to 1/2 cup. Add the cranberries and diced apple; cook over medium heat 10 minutes, stirring occasionally. Stir in syrup, and cook an additional 5 minutes. Discard the cinnamon stick. Serve compote at room temperature.
Cranberry-Apple Compote 2
4 cups cut-up unpeeled apples (4 large apples) (can use frozen or canned apples)
2 cups raw cranberries (can use 1 can whole-berry cranberry sauce)
1 cup sugar (1/4 cup if using cranberry sauce)
1 stick butter or margarine-melted
1/2 cup brown sugar
1/3 cup flour
3/4 tsp salt
2 cups granola or quick oats
Cooking Instructions:
Preheat oven to 350. Grease 2 qt. casserole. Wash and cull cranberries; cut-up apples. Mix fruit and sugar and put in greased pan. Combine topping ingredients and sprinkle over fruit. Bake at 350 for 1 hour. Allow to stand before serving. Can be served hot or cold.
Fig Apple Compote

6 baking apples
6 dried figs
1 lemon, sliced
1 cup brown sugar
1 cup water
6 whole cloves
1 cinnamon stick
Cooking Instructions:
Bring sugar and water to a boil. Add lemon rind, cloves, and cinnamon stick. Core apples and place in baking dish or skillet. Place figs around and between apples. Pour spiced syrup over all and cover. Bake or simmer gently, basting occasionally, until apples are tender and syrup thickened. Serve.
Hot Apple Compote

1 tablespoon unsalted butter
1 ½ pounds tart apples such as Granny Smith, peeled and finely chopped
2 teaspoons lemon juice
½ cup plus 2 tablespoons sugar
3 tablespoons apricot jam
2 tablespoons diced candied orange or lemon peel
3 egg whites, at room temperature
2 tablespoons slivered almonds
Cooking Instructions:
Melt the butter in a large skillet over medium heat. Add the apples. Sprinkle in the lemon juice and 2 tablespoons of the sugar, stirring to coat well. Cook, covered over medium-low heat until the apples are soft but still hold their shape, about 8 minutes. Remove from the heat and stir in the jam and candied peel. Lightly grease a 9-inch pie plate. With a slotted spoon, transfer the apple mixture to the dish. Heat the oven to 350 degrees. Beat the egg whites until they form soft peaks, then gradually beat in the remaining ½ cup of sugar, until a stiff meringue is formed. Spread the meringue over the apples. Sprinkle the almonds on top. Bake until the meringue is puffed and golden, about 15 minutes.
Rhubarb, Pear and Apple Compote

2 cups (1-inch-thick) slices rhubarb (about 1/2 pound)
1/2 cup sugar
1 teaspoon grated orange rind
1/4 cup fresh orange juice
1 (3-inch) cinnamon stick
1 cup cubed peeled Gala apple
1 cup cubed peeled Bartlett pear
Cooking Instructions:
Combine first 5 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes. Add apple, and cook 2 minutes. Add pear; cook 1 minute or until fruit is tender, stirring gently. Remove from heat; cool. Discard cinnamon stick. Serve chilled or at room temperature.
Sour Cherry and Apple Compote
3 Golden Delicious apples , peeled, cored, and cut into 1/2-inch pieces
1 1/2 cups dried sour cherries
1 teaspoon orange zest plus additional, for garnish
2 large naval oranges , peeled with a knife, cut into segments, and each segment halved
1 cup apple cider
1/4 cup sugar
2 tablespoons finely chopped crystallized ginger
1 stick (3 inches) cinnamon
1/4 cup toasted pecan pieces, optional
Cooking Instructions:
Place apples, cherries, zest, 2 orange halves, cider, sugar, ginger and cinnamon stick in a 3-quart saucepan and let stand at room temperature 2 hours. Bring mixture to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 20 minutes, or until juices are thickened slightly. Transfer to serving bowl and let cool to room temperature. Cover tightly and refrigerate overnight to blend flavors. (Compote can be prepared up to 1 week ahead). Just before serving, discard cinnamon stick, stir in remaining orange, and sprinkle with orange zest and pecans. Serve chilled or at room temperature.
Warm Apple Compote

3 apples, peeled, cored, and cut into 1/2 inch thick slices
1 cup apple juice
2 Tbs maple syrup or sucanat
1 tsp minced orange zest
1/4 tsp ground cloves
1/4 ground allspice
1/2 tsp ground cinnamon
2 tsp minced fresh ginger
1/4 tsp ground pepper
1/4 tsp sea salt
Cooking Instructions:
In a large non reactive saucepan, combine all the ingredients and bring to a boil. Reduce to a simmer and cook until the liquid reduces to a light syrup, about 15 min. Serve warm. Store in airtight container in fridge up to 4 days.
Apple-Quince Compote

2 tablespoons unsalted butter
2 tablespoons sugar
2 McIntosh or Rome apples , peeled, cored and diced into 1/2-inch cubes
2 large quinces , peeled, cored and diced into 1/2-inch cubes
3/4 cup dried cranberries
1/2 cup apple cider
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
Cooking Instructions:
In a 10" skillet, melt butter over low heat. Sprinkle in sugar and increase heat to medium. Cook, stirring occasionally, about 3 minutes, or until sugar is caramelized. Add apples, quinces and cranberries. Cook, stirring occasionally, 10 to 12 minutes, or until fruit is golden and apples and cranberries are soft (the quinces will retain their shape); reduce heat to low. Add cider and lemon juice and cook 2 to 4 minutes, or until liquid has reduced but not evaporated. Stir in ginger and salt until combined. Serve warm.


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