Apple Compote (Simmered in Red Wine)
This is my mother's recipe.
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.
You can use white wine instead of red. If you use red wine, the flavor is deep and grownup, and if you use white wine, it's clean-cut and elegant. Recipe by La Land
Apple Compote (Simmered in Red Wine)
This is my mother's recipe.
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.
You can use white wine instead of red. If you use red wine, the flavor is deep and grownup, and if you use white wine, it's clean-cut and elegant. Recipe by La Land
Cooking Instructions
- 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.
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