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Apple Yogurt Compote

Updated February 23, 2016
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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.

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time35 min

Cooking Time - Text40

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationlow-fat, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecreamy, fruity, sweet

Type of Dishcompote, fruit

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

Instructions

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.

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I looove me some apples

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