Apple Compote with Red Wine
I wanted to use apples to make a healthy snack. I only used the minimum amount of sugar to reduce sweetness and added a hint of spices to suit my own taste.
Simmered apples are delicate, so treat them with care when you're taking them out. You can make them nicely with leftover wine.
*Jonathan apples cook quite fast. Please adjust the cooking time to your desired toughness of the apples. I personally simmer mine for a long time, since I really dislike the crunchy texture of the apples. For a manageable amount. Recipe by Setsubunhijiki
Apple Compote with Red Wine
I wanted to use apples to make a healthy snack. I only used the minimum amount of sugar to reduce sweetness and added a hint of spices to suit my own taste.
Simmered apples are delicate, so treat them with care when you're taking them out. You can make them nicely with leftover wine.
*Jonathan apples cook quite fast. Please adjust the cooking time to your desired toughness of the apples. I personally simmer mine for a long time, since I really dislike the crunchy texture of the apples. For a manageable amount. Recipe by Setsubunhijiki
Cooking Instructions
- 1
Peel the apples and remove their cores. Cut into 6 or 8 wedges.
- 2
Heat all the ingredients together in a shallow pan like a frying pan.
- 3
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 (※).
- 4
If you're serving them cold... let them rest until they've cooled down. Chill in the fridge with the soup.
- 5
Warm compote goes really nicely with ice cream.
- 6
You can also make it with white wine. I used 2 varieties apples - Jonathan and Tsugaru - and omitted the spices.
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