Apple Pear And Plum Compote Recipe 45 Food

APPLE COMPOTE

Steps:

• In a large saucepan, combine the water, sugar, vanilla bean and seeds, Calvados, cinnamon, cloves, nutmeg, and salt and bring to a boil. Boil gently until the sugar is dissolved and the mixture thickens slightly, about 5 minutes. Add the apples and return to a boil. Lower the heat and simmer, stirring occasionally, until the apples are very tender and the mixture thickens, about 20 minutes.
• Remove from the heat and remove the vanilla bean pods. Let cool to room temperature before serving. (The mixture will thicken as it cools.) Serve as an accompaniment to breakfast items, such as toast, French toast, waffles, pancakes, or as a topping for ice cream or pound cakes.

PRESSURE COOKER APPLE-PEAR COMPOTE

Steps:

• In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. , Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook and stir until sauce is thickened, 1 to 2 minutes. If desired, top with whipped cream and pecans.

APPLE-PEAR COMPOTE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.

APPLE, PEAR AND PLUM COMPOTE RECIPE - (4/5)

Steps:

• In a large pot, combine the apples, pears, plums, 1/2 cup water, the honey, vanilla and cinnamon. Bring to a boil, reduce the heat, cover and cook for 30 minutes. Remove the lid and continue cooking until the syrup is reduced and the fruit is tender, another 30 minutes. Cool completely, cover and store in the fridge until ready to serve. Serve alone or on cake.

SOUFFLE PANCAKE WITH APPLE-PEAR COMPOTE

Steps:

• Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes. Discard the tea bags.
• Transfer the prunes and soaking liquid to a small saucepan. Add the sugar, salt, vanilla seeds and pod, lemon zest and cognac and cook over medium heat until syrupy, 10 to 15 minutes. Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes. Transfer to a bowl and let cool. Cover and chill at least 2 hours or up to 1 week.
• Make the pancake: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Transfer 2 tablespoons of the melted butter to a blender (reserve the rest in the skillet off the heat). Add the eggs, salt and half-and-half to the blender and blend. Add the flour and blend until smooth. Add the orange zest, orange juice and almond extract and blend.
• Heat the skillet with the reserved butter over medium-high heat; swirl to coat. Add the batter, transfer to the oven and bake until puffed and golden, 15 to 20 minutes. Reheat the compote, if desired; discard the lemon zest and vanilla pod. Dust the pancake with confectioners' sugar; serve with the compote.

PEAR COMPOTE

Steps:

• Bring 1/2 cup dry white wine, 1/2 split vanilla bean, 1 star anise pod and a pinch each of salt and pepper to a simmer; cook until reduced by half, 4 minutes. Add 2 tablespoons sugar, 2 chopped peeled pears and 3 tablespoons water; simmer 8 more minutes. Add 1/4 teaspoon chopped thyme, increase the heat and simmer until syrupy, 1 to 4 minutes. Let cool.

APPLE PEAR COMPOTE

Steps:

• In large saucepan, combine wine, honey, vanilla and spices.
• Cook over high heat until mixture boils.
• Add Granny Smith apple.
• Reduce heat and cook until liquid is reduced by half, about ten minutes.
• Add McIntosh apples and pears.
• Cook until fruit is tender and liquid is mostly evaporated and syrupy.
• Top with whipped topping and serve.
• Truly delicious.

APPLE, PEAR & CHERRY COMPOTE

Steps:

• Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
• Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.