Prune And Apple Compote Food

APPLE RAISIN COMPOTE

Steps:

• Melt butter in a large pot over medium heat. Add chopped apples and turn to coat. Cook apples, stirring frequently, until golden in color, 15 to 20 minutes.
• Slowly stir maple syrup, water, brown sugar, raisins, and cinnamon into the apples. Reduce heat and simmer until a thick syrup forms, about 15 minutes.
• Remove from heat and let stand for several minutes to thicken. Serve hot, or refrigerate and serve cold.

APPLE, PEAR AND PLUM COMPOTE

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.

APRICOT DRIED FRUIT COMPOTE

Steps:

• In a medium saucepan, combine all ingredients, except orange extract. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered, 20 minutes.
• Remove and discard cinnamon stick.
• Stir in orange extract.
• Serve hot or cold.

GREEK PRUNE COMPOTE

Steps:

• Soak the prunes overnight.
• The next morning put them into a pan with the water, sugar, honey, lemon peel and the spices.
• Simmer until the prunes are tender but not falling apart, about 20 minutes.
• Remove the lemon peel.
• Cool and stir in the Metaxa brandy.
• Serve with a dollop of greek yoghurt or sour cream on top and the lightest sprinkling of cinnamon.

BAKED BRIE WITH APPLE COMPOTE

Steps:

• In a 2-quart sauté pan over medium heat, melt the butter.
• Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes.
• Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more.
• Remove from the heat and let the apple compote cool to room temperature.
• Position a rack in the center of an oven and preheat to 375 degrees F.
• Line a baking sheet with parchment paper.
• With a sharp knife, cut the cheese in half horizontally.
• On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread an additional 1/2 cup compote over the top.
• Place the dough on a lightly floured surface and set the cheese in the center of the dough.
• Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese.
• Pinch the dough together in the center to seal.
• Brush the dough evenly with the egg wash and place on the prepared baking sheet.
• Bake until the pastry is golden all over and crisp, 40 to 45 minutes.
• Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers.
• Serve any remaining compote alongside.

APPLE & PEAR COMPOTE WITH DATES (FOR 1)

Steps:

• Peel and core apple and pear. Dice into 2cm pieces.
• Place apple, pear and lemon juice in small saucepan. Cook, covered, over low heat for about 10 mins or until fruit is soft.
• Meanwhile, combine dates, orange rind and juice in a small microwave safe bowl. Cook in microwave, on high for 90 seconds, stirring twice during this time. Set aside to cool. (You could also cook this in a pan, on the stove, for about 5 mins or until liquid has been absorbed.).
• To serve place apple & pear mix in the bottom of the bowl and top with the dates.
• Top with finely shredded orange rind if desired.

ROAST LOIN OF PORK WITH APPLE COMPOTE

Steps:

• Preheat oven to 475 degrees.
• Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.
• Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.
• Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
• Meanwhile, heat apples and cloves in a medium saucepan over medium-high heat, stirring, until apples begin to soften, about 3 minutes. Reduce heat to low and add Calvados, continue stirring until most of the liquid has evaporated, about 5 minutes. Cover, and continue cooking apples, stirring occasionally, until apples are tender and most of the juices have evaporated, about 8 minutes.
• Remove apple mixture from heat and, using a potato masher, coarsely mash apples. Stir in sugar, if using.
• Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.