Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, apple compote with red wine. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Potato Rosti with Apple Compote & Carmelized Red Wine Onion by Head Chef Birgitte Antonsen, Café Ambrosia, Seattle, WA. This compote is delicious on burgers, but it can also be spread on turkey sandwiches or eaten alongside pork chops or ham steaks. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.
Apple Compote with Red Wine is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Apple Compote with Red Wine is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook apple compote with red wine using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Apple Compote with Red Wine:
- Make ready 2 Apple
- Get 150 ml Red wine (or white wine)
- Get 200 ml Water
- Make ready 3 tbsp Granulated sugar
- Get 2 shakes Cinnamon (optional)
- Get 3 grains Cloves (optional)
This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brightertaste. Jennifer Sanders of Cambridge, Ontario, came up with this winning combination of plums and apples, which she stews into a compote and accompanies with a light and comforting custard UGC Reviews Modal. Reviews for: Photos of Plum & Apple Compote with Vanilla Custard.
Instructions to make Apple Compote with Red Wine:
- Peel the apples and remove their cores. Cut into 6 or 8 wedges.
- Heat all the ingredients together in a shallow pan like a frying pan.
- When it comes to a boil, make an otoshibuta (drop lid) with a sheet of parchment paper or aluminum foil and cover the pan. Simmer for 15-20 minutes to finish (※).
- If you're serving them cold… let them rest until they've cooled down. Chill in the fridge with the soup.
- Warm compote goes really nicely with ice cream.
- You can also make it with white wine. I used 2 varieties apples - Jonathan and Tsugaru - and omitted the spices.
Our compote uses Red Delicious apples, Bartlett pears and golden raisins that have been cooked in a mixture of lemon juice, sugar, vanilla and a blend of spices. We've also added Calvados, a French apple brandy, which adds an extra level of delicious flavors to this apple pear compote. Red wine vinegar is more acidic than balsamic, which, for someone looking for a clean flavor zing, is I prefer gazpacho with red wine vinegar even when sherry vinegar is the classic choice. You'd get recipes with names like Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote in Rosemary. To download this video, create an account.
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