Two things: First, apples and pears are a classic combo. Second, I forgot to buy a lemon at the store but I did have oranges, so I gave it a try (success!). Ok, and third... I'll never give up on adding coconut sugar to all the things. I used it on top of oatmeal and then again later on top of some vanilla ice cream.
Easy Apple Compote
This apple compote is great on pancakes, waffles, on top of ice cream, and stirred into oatmeal. Oh, and eaten secretly over the counter by the spoonful. Since this recipe makes about 6 servings, it’s a really good way to use up apples from apple picking or when you’ve over-bought at the store. Leftover compote freezes well, too. Note, I don’t peel the apples here because I like how the skins break down during cooking, but feel free to peel first if you wish!
- 3 pounds Macintosh, Pink Lady, or Granny Smith apples, cored and cut into 2-inch pieces
- 3 tablespoons water
- 1/2 teaspoon ground cinnamon
- 2 tablespoons fresh juice from 1 lemon
- 2 tablespoons turbinado sugar
Heat a large pot over medium heat. Add the apples and water; cook, stirring occasionally, until the two thirds of the apples are broken down and a sweet scent is emitted, about 10 to 12 minutes. (Lower the heat if they stick to the pot too much).
Add the cinnamon, lemon juice, and sugar, stirring to combine. Cook until almost all of the apples are broken down, 10 minutes more.
Let cool and serve warm or at room temperature, or store for later.