Apple Yogurt Compote
Served hot, warm, or cold, this is the simplest of desserts. Good with ice cream, cream, or evaporated milk instead of the whipped cream.
Leftovers can be served alongside pork chops, or eaten as a snack.
Prepare ahead: The compote can be refrigerated for up to 3 days.
Nutritional Benefits: Low fat.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time35 min
Cooking Time - Text40
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Five Ingredients or LessYes
Taste and Texturecreamy, fruity, sweet
Type of Dishcompote, fruit
- 2½ lb (1.2kg) Cortland or Jonathan apples
- 1 tbsp fresh lemon juice
- 1/3 cup apple juice
- 1/3 cup sugar
- 1/3 cup heavy cream
Reserve half an apple for garnish. Peel, core, and thinly slice the remaining apples. Place the slices in a saucepan and sprinkle with the lemon juice as they are cut.
Add the apple juice and sugar. Cook over medium heat, stirring until the liquid comes to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally with a wooden spoon, about 35 minutes, or until the apples are reduced to a sauce.
Let cool slightly. Rub through a sieve to make a smooth purèe.
Divide the purèe among four glasses. Top with the cream. Thinly slice the remaining apple and garnish the compotes with the apple slices. Serve warm or chilled.
2008 Dorling Kindersley