So . . . I was having a discussion this week with a friend about ways to use up large amounts of apples that need eating, and she suggested an apple compote with cardamom, cloves, and ginger.
I was planning on making the Ricotta Stuffed Kumara Pancakes from my Day 24 post for Sunday brunch, and this seemed like the perfect thing to give this already decadent recipe that extra little something special. I used apples, dried apricots, and dried cranberries, but you can pretty much use any fresh and dried fruit combination that takes your fancy.
Making fruit compotes like this is more about adding a dash of this and sprinkle of that rather than an exact science; so the measurements below are approximations. Use your own discretion and tastes to make the recipe perfect for you.
Although I used butter, simply replace it with Olivani or your favorite non-dairy butter like substance, to make this a vegan treat.
Spiced Fruit Compote
- 4 small apples, chopped
- 3/4 cup dried apricots, roughly chopped
- 1/2 cup dried cranberries
- 2 – 3 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ginger, grated
- 3 – 5 cloves
- 3 – 5 whole cardamom pods
- 1/4 cup water
Place the fruit, butter, brown sugar, and spices into a saucepan over a medium heat. Cover the pot, and let the fruit cook down into the the butter and sugar liquid and start to caramelize.
Let fruit cook for 15 – 20 minutes stirring occasionally so that nothing starts to stick to the bottom of the pan. Keep a watch and if there does not seem to be enough liquid add water a little bit at a time. If you like your compote more saucy use more water, if you like it more chunky than use less. You may or may not use the whole 1/4 cup of water.
Taste the compote during the cooking time and adjust spices to your personal tastes.
Before serving, remove the cloves and cardamom pods.