By Times Staff
With the fall comes orange leaves, colder air and baked apple dishes.
Chef Annie Schennum of Manchester, formerly an instructor at Le Cordon Bleu in London, has an Apple Cranberry Compote that seemingly captures fall on a plate.
Generally speaking, the compote is a very versatile dish; instead of apples you could use plums, apricots or peaches, and instead of cranberries you could use any dried fruit you wish. You can serve it hot, with some sweet vanilla ice cream on the side, or even use as it a filler for tarts and pies.
This beautiful baked apple dish is really easy recipe: other than fresh apples all you need is water, sugar, cinnamon and a handful of cranberries. Schennum says she uses gala apples “because they cook well without breaking down too much.” Don’t be afraid experiment with different kinds of apples. Once the apples are soft your dish is ready to be served.
Nothing compares to the wonderful aromas of this Apple Cranberry Compote. The baked apples and cinnamon will fill your home with the warm and cozy smells of fall and will quickly become a fall favorite.
Apple Cranberry Compote
1/4 cup water
1/8 to 1/4 cup sugar
1/4 teaspoon cinnamon
Handful dried cranberries
1. Peel and quarter apples, then slice in smaller pieces.
2. Add apples to pan, pour in enough water to just cover the base of the pan, then add in sugar, cinnamon, and cranberries.
3. Bring the pan to a medium heat to dissolve the sugar, stirring occasionally. Once the sugar is dissolved, cover the pan and lower the heat to simmer for 15 minutes or until apples are soft.
4. Serve immediately or refrigerate for future use.
Recipe courtesy of Annie Schennum, 2012.