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March 1, 2006
Easy Fuji Apple Compote
(In progress, bubbling away nicely)
I threw this together to serve with the Dutch Baby I made Saturday morning. You might want to double it if you're feeding more than 2 people. So easy, and fruit compotes are a really great addition to syrup on pancakes and waffles.
I made this while the Dutch baby was cooking, which is why I sliced the apples thinly. Fujis are a good choice for this compote, they have a little more complexity than Delicious or Jonathan apples, and they retain their shape better, too. There are a bazillion variations, but the trick is to get the liquid to reduce to the proper consistency at the same time the fruit has softened, but still retains its shape. Always match the size of your cuts to the cooking time you're going to give it to cook!
TPCs Easy Fuji Apple Compote
1 Fuji Apple, sliced thinly
maybe 3/4 C of good orange juice
2-3 T butter
pinch of cinammon
pinch of kosher salt
That's it. Put it in a sauce pan and reduce the orange juice to a thick syrup. The apples should be tender but still have a slight bite to them.
Posted by The Pragmatic Chef at March 1, 2006 8:26 AM
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Recipes/Techniques