Save to your scrapbook
Mulled apple compote
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 cinnamon stick
285ml dry cider
10 hard red apples, such as Royal Gala, quartered and cored
4 tbsp clear honey
2 tbsp Calvados, or cider brandy
1. Place the cinnamon stick and cloves in a pan with the cider. Bring to the boil, then remove from the heat and set aside.
2. In a clean pan, heat the butter then fry the apples until they start to brown. Add the honey, spiced cider and cider brandy and simmer for 15-20 minutes until the apples are soft but holding their shape.
3. Remove the apples and set aside in a dish. Heat any remaining cooking liquid to reduce it to a good sauce consistency. Pour this over the apples and leave to cool. Remove the cinnamon stick and cloves before serving.
Try this with Brian's Sage-roasted turkey and Brioche bread pudding.
Typical values per serving:
|Saturated Fat||2.9g saturated fat|
per serving (for 10)