#apple compote

French toast with cinnamon apple compote 🍏

Apple compote might be my favorite way to consume an apple. Dissolve 2 heaping tablespoons of brown sugar in a saucepan with a big nob of molten butter and add one peeled sliced apple. I used a granny smith for this one but honeycrisp works well too. Squeeze a whole lemon’s worth of juice in there, add a bunch of cinnamon, and cook on low for 15ish minutes. Optional is more sugar and butter to taste, or a cornstarch slurry if you like it gooey, but I didn’t do any of that with this batch and didn’t need to.

What I was listening to:

“Wine was poured, marzipan was nibbled. Phryne secured the dish of apple snow, which was a marvellous concoction of apple puree and beaten egg white. No one else seemed to fancy it so she ate it all.  ‘Any messages, Miss?’ asked Minnie, disguised for the event in a sober gown and wimple. ‘Nothing yet,’ said Phryne. ‘Tell Mrs T that the food was magnificent. Particularly the apple snow.’ ‘I never thought anyone would eat that,’ said Minnie. ‘Uncooked meringue! I’ll tell her,’ she said, and withdrew with the rest of the servers as the singers formed up again.”

Minnie should know better than to doubt the fabulous Mrs T! After a rather copious Christmas Lunch and a feast of hors d’oeuvres on New Year’s Eve, the cloud-like lightness and slightly tart flavour of Mrs Truebody’s Apple Snow is exactly what one needs to end a light festive lunch of oysters and smoked salmon, with a bit of Syllabub! And like Phryne, I’m rather fond of the “marvellous concotion”! So, you don’t need to reserve it for celebrations!

Ingredients (serves 4):

2 ripe Golden Delicious apples

1 1/2 lemons

1/4 cup water

4 large egg whites

4 tablespoons caster sugar

Two days before, peel core and dice Golden apples. Place apple dices into a small bowl. Thoroughly squeeze the juice of the lemons, and pour over the apple dices, tossing well to coat. Cover with cling film, and chill in the refrigerator overnight.

The following day, spoon apples and lemon juice into a medium saucepan. Add water, and cook over medium heat, stirring often with a wooden spoon and crushing apples as they soften, and apple compote thickens. This shouldn’t take longer than ten minutes. The idea is to cook the apples whilst keeping them as pale as possible. Remove from the heat, and thoroughly mash with a potato masher. Cover with cling film, and chill overnight.

Soon before serving, combine egg whites in a medium bowl. Beat with an eletric mixer, gradually increasing speed until soft peaks form. Continue beating on high speed, gradually adding sugar, one tablespoon at a time, until you have a smooth, shiny, glossy meringue.

Spoon chilled apple compote into a large bowl, and gently fold in meringue until well-combined.

Tête-à-tête

Saffron Rosewater Chia Pudding With Apple Compote

I’m going to make apple compote for breakfast, I think. I have three apples. Johnny has three apples, three go in the pot, how many are left?

I’m excited for apple compote. I’m also hungry but don’t want to get up yet, it’s still very early. But I wish it stayed this dim in the day. Just a little bit of light, not too much.

Apple compote…

Apple compote ingredients:about 1-1.5 l of water,2 lbs of pickled apples,200 g of prunes,1 lemon,sugar to taste. Measurements can be changed as needed Preparation:Wash the apples, peel them, remove the seeds, then cut them into cubes. Put the apples in a pot with water on the stove, and when the water is heated, add a couple of spoons of sugar to taste, and when it boils, add the prunes and let…