Recipes tagged with « Compote »
Rhubarb Ginger Compote
Tangy rhubarb mixed with fresh ginger and orange zest. Reduced sugar and a splash of apple juice replace some lemon juice. Slow simmer until translucent chunks collapse into a thick, syrupy base. Stir often; risks of sticking high near the end. Bright ruby color fading to soft pink. Fragrant citrus and spicy ginger meld as it thickens. Keeps chilled up to a month or frozen for longer storage.
Autocuiseur Apple Compote
A quick apple compote using a pressure cooker. Utilizes granny smith and gala apples with lemon juice and cinnamon for a fresh twist. Adjusts sugar down to 70 grams, adds 150 ml water. Cooking time extended slightly to 7 minutes at high pressure. Puree half in batches, texture should be chunky-smooth. Keeps up to 3 weeks refrigerated. Practical for quick fruit prep, easy to customize for sweetness or spices. No dairy, gluten, nuts, or eggs. Focuses on tactile doneness, aromatic cues, and texture control. Ideal for desserts or breakfast toppings.