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Prep time
20 minutes
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Cook time
20 minutes
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makes
2-3 cups
Author Notes
Warm, moist, and flavorful. I include the saffron here, but in my taste it is completely optional. Try it if you have it around, but this recipe is also wonderful without it! I also sometimes throw in a cinnamon stick. Serve over yogurt, porridge, ice cream, toast, or even alone. Adapted from Whole Foods Cooking Every Day by Amy Chaplin. —ixpalow
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Ingredients
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5
medium apples (a mixture of sour and sweet varieties)
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1/2 cup
water
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1 teaspoon
salt
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1/2 teaspoon
ground cardamom
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1 teaspoon
lime juice
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1/2 teaspoon
saffron threads (optional)
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1
cinnamon stick (optional)
Directions
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Wash and quarter the apples. Core the quarters, peel the skin, then cut the fruit into 1/2 inch slices. Add to a sauce pot.
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Add the water, salt, cardamom, cinnamon stick and saffron threads to the pot.
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Bring the pot to a boil, then reduce heat to low, cover the pot, and simmer for 15-20 minutes or until the fruit is soft. Then cook uncovered for a few more minutes, until the liquid has reduced.
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Move the compote to a room temperature container and stir in the lime juice to taste. Serve warm or at room temperature.
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