APPLE COMPOTE
Provided by Sunny Anderson
Categories dessert
Time 18m
Yield about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt.
APPLE COMPOTE
Provided by Food Network
Time 55m
Yield 6 cups, 6 servings
Number Of Ingredients 9
Steps:
- 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. (The mixture will thicken as it cools.) Serve as an accompaniment to breakfast items, such as toast, French toast, waffles, pancakes, or as a topping for ice cream or pound cakes.
WARM APPLE COMPOTE
This is a compote of apples, raisins, and pecans that is delicious over pork or chicken, pound cake, yogurt, or ice cream.
Provided by theinnerlight
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
- Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 14.3 g, Cholesterol 12.2 mg, Fat 8.9 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 2.3 mg, Sugar 11.3 g
APPLE COMPOTE
Apple compote is what the French call applesauce. It is utterly simple to make, but freshly made it is several cuts above storebought. Serve it warm, for a comforting dessert, topped with a dollop of crème fraiche if you like. Or use it as a filling for crêpes
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, quick, dessert, side dish
Time 30m
Yield Makes about 3 1/2 cups, serving 6
Number Of Ingredients 5
Steps:
- Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 26 grams
CRANBERRY-APPLE COMPOTE
Categories Condiment/Spread Sauce Berry Fruit Breakfast Christmas Thanksgiving Vegetarian Cranberry Apple Fall Winter Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
- Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.
APPLE COMPOTE
Serve this recipe alongside our Walnut-Olive-Oil Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large pot. Cover, and cook over low heat, stirring occasionally, until apples are tender, about 30 minutes. Let cool completely.
APPLE COMPOTE
This vanilla apple compote is the perfect accompaniment to French potato pancakes.
Provided by Joan Nathan
Categories condiments, jams, jellies and preserves, side dish
Time 25m
Yield About 2 cups
Number Of Ingredients 5
Steps:
- In a 2-quart saucepan over medium heat, melt butter. Add apples, sugar and vanilla seeds and cook 5 to 7 minutes, until apples start to soften and liquid starts to cook away.
- Add brandy, raise the heat and cook 2 more minutes to deglaze the pan, until much of the liquid is evaporated. Cover pan and cook over a very low heat, about 5 minutes, until apples are soft. Remove from heat and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 3 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 3 milligrams, Sugar 34 grams, TransFat 0 grams
APPLE-PEAR COMPOTE
Apples and pears are almost always popular, so this warm, comforting dessert recipe is great for potlucks or other get-togethers. I also like to add raisins or chopped nuts to the compote, and for a more adult flavor I add 1/3 cup brandy or rum.-Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 3h35m
Yield 8 cups.
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.
Nutrition Facts : Calories 149 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 2g fiber), Protein 0 protein.
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