Apples are a favorite fruit of the season and I thought some of you might like to try this easy and savory way to enjoy apples. Every autumn, I make it. It's good as a dessert for an unexpected guest. It's good and always welcomed whenever I give it as a small gift, either at Christmas or on any other occasion. if you try it, I'm sure you will never regret the time spent in the kitchen...
INGREDIENTS
1 kg (2.20 pounds) of Russet apples, preferably,
(unpeeled and without pips)
(unpeeled and without pips)
3 ¾ cups of light brown sugar
cinnamon powder
Raw or roasted nuts (walnuts, almonds, pine seeds or hazelnuts)
Wash the apples, cut into 4 parts, remove the pips and place them (UNPEELED) in a pot. Add a small quantity of water. Bring to a boil. Let boil until they are soft and cooked through. Remove from heat and blend them with an immersion blender until smooth.
Add the sugar and bring to boil until the compote reaches a thickening point (circa 110ºC/230ºF). Don't you have a thermometer? No problem. You can test the point by using a spoon: take a spoon and dip it into the boiling compote. As soon as you see the bottom of the pot, it means the necessary point has been reached.
Remove from heat, add raw or roasted nuts (hazelnuts, walnuts, pine seeds or almonds) and the cinnamon powder. Let the compote chill until needed. Spoon the mixture into small bowls. Allow the bowls to sit for a few days. It’s ready to be served. It can be kept in the refrigerator for several months.
Suggestion: It goes well with soft white cheese (Ricotta, for instance)
~~ Have a wonderful weekend ~~
~~ Have a wonderful weekend ~~
It sounds interesting, but I would have to find an alternative to the nuts, as I don't eat nuts.
ReplyDeleteInstead of nuts, you can add raisins... It results good, as well..
Deleteit sounds delicious, is a russet apple tart or sweet? (which is better to use?)...I had to look up the word pip (I have never heard it before) I learned something new :)
ReplyDeleteHi Danette! It's delicious, I can assure you. It's a sweet (I call it compote but not sure that's the right English word). The apples shall be of the variety pictured above (a bit sour). I presume if you make it with sweet apples, the compote turns out extremely sweet, considering the quantity of sugar that is requires to reach the point. I tried to translate the Portuguese recipe into English as well as I could but, I'm afraid if some words are not the proper ones for recipes. Anyway, I hope you try it again and again. If it were not good, I would have never shared it on here.
DeleteI think pip is possibly a word used in Great Britain? Compote I am familiar with. So, you use apples like you would if you were making a pie! I think here Granny Smith would be good for this. I will have to try it. I used to make homemade applesauce when I lived where apples were plentiful. I'll let you know when I try it!
DeleteI will try it as soon as possible , thanks for sharing .
ReplyDelete