Peal and core the apple and pears and coarsely cut up into 2.5 cm or 1 inch cubes.
Place in a hot sauce pan with the butter, raisins and thyme. Sprinkle in the sugar and saute for about 5 minutes.
Add the sherry vinegar and red currant jelly and saute for about 5 minutes more until all the liquid in the pan has evaporated and the fruits are barely cooked. You may need to add a drop or two of water if the compote is too stiff once it has cooled.
Serve warm or at room temperature.
This is a nice quick accompaniment for roasted meats when you don't have what you need to make a sauce or gravy. It is also good with cold roast meats. It is best served just warm.
I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
A beautiful presentation of Swedish food, lots of simple and lovely recipes. It also has a sprinkling of some quirky and surprising facts, like Swedes caught and ate 186,000 crayfish in 2013 or almost 2 million IKEA meatballs are eaten every day! Who knew?
Most well known for it's fantastic Cooking TV series featuring Nordic chefs and Scandinavian food and recipes. Lots of tips, authentic recipes and beautiful photography. Recipes from Andreas Viestad - Norway, Tina Nordström - Sweden, Claus Meyer - Denmark, Sara La Fountain - Finland.
ScandiKitchen is all about food from all over Scandinavia. Based in England its an online shop for Brits as well as a wholesaler, caterer, and Cafe. Looking through it, it has lots of wonderful recipes and funny facts about the Nordic's - all of them. Very useful and entertaining.