Apple Compote (Simmered in Red Wine)
Apple Compote (Simmered in Red Wine)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, apple compote (simmered in red wine). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Apple Compote (Simmered in Red Wine). Every winter I'm sent a lot of apples from my home town. I make this when the apples start to turn soft, or when I'm tired of eating them as-is. This just needs to be simmered, so it's very easy.

Apple Compote (Simmered in Red Wine) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Apple Compote (Simmered in Red Wine) is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook apple compote (simmered in red wine) using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Apple Compote (Simmered in Red Wine):
  1. Take 3 medium Apples
  2. Get 100 grams Granulated sugar
  3. Take 400 ml Red wine
  4. Take 3 slice Lemon slices (or bottled lemon juice, 1/2 tablespoon)
  5. Make ready 1 dash Cinnamon powder, optional

Melt the butter in a large saucepan. Dried Fruit Compote With Fresh Apple and Pear Martha Rose Shulman. In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin.

Instructions to make Apple Compote (Simmered in Red Wine):
  1. Peel and core the apples, and cut into any size you like. I cut them in half here, and scooped out the cores with a spoon.
  2. Put the apples, sugar, red wine and lemon in a pot and start cooking over high heat.
  3. Turn the heat down to low when the mixture comes to a boil. Place a small lid on top that sits right on top of the contents of the pot (otoshibuta or drop lid), and simmer while skimming off any scum. Stir occassionally to prevent uneven cooking.
  4. When the apples are nicely colored, and a toothpick goes through them easily, they are finished cooking. It took 25 minutes with the apples cut like this.
  5. Optionally, you can sprinkle some cinnamon powder into the simmering liquid and stir it in by swirling the pot around. Then turn off the heat. Remove the lemon, place a lid on the pot, and leave the apples to cool and absorb the flavors.
  6. Transfer to a storage container after they have cooled down, and chill in the refrigerator.
  7. If you drain the liquid off the apples, wrap each one in plastic and freeze, it turns into sorbet. It's delicious when defrosted halfway.

In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin. Apple Compote is apples cooked with brown sugar, cinnamon, raisins and butter until soft. Enjoy on ice cream, oatmeal, waffles etc. This was my first try at Apple compote.

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