19 August 2007

Apple Compote

Per person:

1 apple, cored and chopped (I leave the peel on)
1 Tablespoon lemon juice
1 or 2 Tablespoons dry fruit of your choice or 1 teaspoon honey or other sweetener
1/2 oz. chopped nuts (optional)

Simmer covered over low to medium-low heat until the apples are soft. I prefer to still have apple chunks, but a little most liquid and a little more cooking time will reduce this to a chunky apple sauce if that's your preference.

I prefer to add the nuts pretty late in the cooking, after the apples are already fairly soft.

Serve over pancakes or oatmeal, or on its own.

Pears can be substituted for apples, any sort of fruit juice or wine for the lemon juice, spices can be added, etc. to vary this dish pretty much ad infinitum.

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