Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, apple compote (simmered in red wine). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Discard bay leaf and serve apple compote over bratwurst. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. I add fresh apple and pear for theirtexture, which remains somewhat crunchy even after they simmer.
Apple Compote (Simmered in Red Wine) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Apple Compote (Simmered in Red Wine) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have apple compote (simmered in red wine) using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Apple Compote (Simmered in Red Wine):
- Make ready 3 medium Apples
- Prepare 100 grams Granulated sugar
- Get 400 ml Red wine
- Prepare 3 slice Lemon slices (or bottled lemon juice, 1/2 tablespoon)
- Take 1 dash Cinnamon powder, optional
Add the sugar and red wine to the puree and over a medium heat bring to the boil. Just before serving fold in the remaining blackberries, Crème de Mûre and chopped mint. Cranberries, apples and orange zest combined with caramel make a festive holiday side dish, a perfect addition to your festive table. The result is a traditional fruit compote with a wonderful caramel flavor.
Instructions to make Apple Compote (Simmered in Red Wine):
- Peel and core the apples, and cut into any size you like. I cut them in half here, and scooped out the cores with a spoon.
- Put the apples, sugar, red wine and lemon in a pot and start cooking over high heat.
- Turn the heat down to low when the mixture comes to a boil. Place a small lid on top that sits right on top of the contents of the pot (otoshibuta or drop lid), and simmer while skimming off any scum. Stir occassionally to prevent uneven cooking.
- When the apples are nicely colored, and a toothpick goes through them easily, they are finished cooking. It took 25 minutes with the apples cut like this.
- Optionally, you can sprinkle some cinnamon powder into the simmering liquid and stir it in by swirling the pot around. Then turn off the heat. Remove the lemon, place a lid on the pot, and leave the apples to cool and absorb the flavors.
- Transfer to a storage container after they have cooled down, and chill in the refrigerator.
- If you drain the liquid off the apples, wrap each one in plastic and freeze, it turns into sorbet. It's delicious when defrosted halfway.
You'll love this recipe for any holiday meal, especially as a side dish for roast turkey, goose or duck. Apple compote is cooked in a saucepan - stock footage. Try this Apple-Fig Compote warm or chilled, spooned over ice cream or pound cake for dessert or topped with plain yogurt for breakfast. Apple compote sounds like a bore, I know. This fruit and wine compote is basically fruit poached in liquid with sugar, which forms a syrup.
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