← Back to Search Results
Apple Yogurt Compote

Photo by:
Comments: 1
 

Recipe

Served hot, warm, or cold, this is the simplest of desserts. Good with ice cream, cream, or evaporated milk instead of the whipped cream.

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 35–40 Mins

Ingredients

  • 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

Directions

1. 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.

2. 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.

3. Let cool slightly. Rub through a sieve to make a smooth purèe.

4. 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.

Notes

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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

299kcal (15%)
33mg (3%)
16mg (26%)
91mcg RAE (3%)
362mg
18mg
1g
50g
7g
61g
27mg (9%)
12mg (0%)
5g (23%)
8g (12%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
living-raw-food Living Raw Food
by Sarma Melngailis
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-provence-cookbook The Provence Cookbook
by Patricia Wells
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
food-to-live-by Food to Live By
by Myra Goodman
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?