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Hot spiced compote
Portions:
4 x 250 ml jars or 4 cupsPreparation:
20 min.Cooking:
25 min.Ingredients
- 8 apples, peeled and cubed
- 8 pears, peeled and cubed
- 2 peaches, peeled and cubed
- 1/2 teaspoon vanilla extract
- 60 ml (1/4 cup) lemon juice
- 1 star anise (star anise)
- 1 cinnamon stick
- 1/2 teaspoon ground nutmeg
- 125 ml (1/2 cup) sweet cider
- 200 g (1 cup) sugar
Preparation
- In a large saucepan, combine all ingredients. Bring to the boil over medium heat. Reduce heat and cook for 25 min, stirring often.
- Using a skimmer, remove the star anise and cinnamon stick.
- Pour the compote into hot sterilized jars and close with hot lids. Turn the jars upside down and leave to cool completely.
- Serve with vanilla ice cream or use to garnish a pie crust.
- Keep for up to 3 months.
This recipe, created by chef Andrea Jourdan and celebrity Claudette Dion, is taken from the book La saison des conserves.
Portions:
12Preparation:
30 minutesCooking:
20 minutes
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Portions:
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10 minutesCooking:
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Portions:
4 x 250 ml jars or 4 cupsPreparation:
20 min.Cooking:
1 h 20