Thursday, 15 November 2018

Winter Spiced Apple Compote

Soft and indulgent apple compote, infused with warming cloves, cinnamon and ginger. Perfect for a quick dessert, breakfast or even served with roast pork. 

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I had a load of Bramley apples in the fridge last week, that were destined for a crumble. Except I never got around to it, and then when I realised they needed using up, I was too tired to make crumble. Ah, life. So my husband suggested I make compote. 

Oh that was a good idea. 

I didn't want to make another sweet, apple sauce - I wanted something different - something warming and comforting that you could stir decadently into breakfast, porridge (or the various veggie alternatives) or yoghurt on a chilly day. You could even serve this with roasted pork. So I added some wintery spices and this was born.



Spiced paleo AIP apple compote

I've made this in a slow cooker, but you could achieve the same results in a pan, in about 20 minutes, by just letting the apples break down gently, over heat, with a splash of water, stirring occasionally. 

I love Bramley (cooking) apples for this, because they're tart and the flesh is kind of firm and meaty when raw although breaks down beautifully when it's cooked. I haven't added any honey to the compote, because I like to stir some in when I eat it and I can better control the sweetness that way. But oh my goodness. Apples and honey. *all the heart eyes*

Winter Spiced Apple Compote 
Makes approx 2 cupfuls
Ingredients
8 Bramley cooking apples, peeled, cored and chopped roughly into chunks
1 small cinnamon stick (or half a teaspoon ground, depending on taste)
3 cloves (or quarter teaspoon of ground cloves)
1 scant teaspoon ground ginger
1 tablespoon coconut sugar
Splash of water

Method
To make this in the slow cooker, like I did, add all the ingredients to the slow cooker, place on the lid and leave to cook on medium for 3-4 hours. When the compote is soft, give it a stir. Turn off the slow cooker and transfer the compote to a suitable container. I'd suggest dividing the mixture in half,  so you have some for now and some to freeze for later. 

If you'd rather make this on the stove, do the same, but add all the ingredients to a pan and simmer for 20 minutes on a low heat, stirring every now and then, until the apples have broken down. Cool and transfer to containers. 

Store in the fridge and eat up within 2-3 days. 

Made this recipe? Snap a pic and let me know on Instagram @joromerofood - I'd love to see!

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