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Apple-Apricot Compote
Prep: 20 minutes/ Cooking: 30 minutes/ Yield: 6 cups/8 servings
I love apples and ate them almost daily during the fall and winter when we lived in Ohio, Michigan, and Washington State. I vary the dried fruits, apples, and spices. Leftovers are delicious with any meal, from breakfast to dinner. Eating apples hold their shape and retain some texture better than cooking apples. Dress this up with a sprinkle of chopped nuts or drizzle with macadamia nut butter before serving.
Note: For holiday gift giving, fill pint or quart canning jars with compote. Add a ribbon and a recipe card (giving credit to our book and us), and give the gift of health.
Ingredients:
1/3 to 1/2 cup filtered water
1/3 cup unsulphured raisins
1/3 cup dried, unsulphured, unsweetened Turkish dried apricots
1 teaspoon ground cinnamon or apple pie spice
6 large or 8 medium tart or tart-sweet apples (1 to 3 varieties), about 3 to 3 1/2 pounds:
cameo, empire, gala, granny smith, Cortland, Fuji, pink lady, cameo, ginger gold, Melrose, jonagold or braeburn
1 tablespoon arrowroot starch dissolved in 3 tablespoons cold water, optional
1/16 to 1/8 teaspoon stevia extract powder or 1/4 teaspoon powdered licorice root, optional
1/2 cup chopped, Toasted Nuts or 1/2 cup Fluffy Almond Butter, optional
1. Add water to barely cover bottom of 3- to 4-quart pot. Add raisins, apricots, and spices. Wash and core apples, and peel if waxed or desired. Halve, cut into 1 1/2-inches wedges and add to pot.
2. Cover and bring to boil. Reduce heat, and simmer until tender and saucy, 20 to 30 minutes.
3. Uncover and stir gently. If watery remove lid and cook away moisture or add dissolved arrowroot. Simmer and stir to thicken. If fruit is not sweet enough, sprinkle and stir in stevia in small amounts (itıs 100 to 300 times sweeter than sugar), or add powdered licorice.
4. Serve warm or close to room temperature. Garnish with nuts or Fluffy Almond Butter, if desired. Refrigerate in sealed jars and use within 5 days.
1 serving (about 3/4 cup): 139 calories, 32 g carbohydrate (5 g fiber), 1 fat, 20 mg calcium, 1 mg sodium
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