Apple Pear Compote
Delicious with ham and roasted meats!

Apple Pear Compote

Apple Pear Compote

This is a nice easy and quick compote that is good for having with roasted meats such as deer, beef or pork and ham. It only needs to be made about an hour before you want to use it.

apple pear compote

Apple Pear Compote

Apple Pear Compote - This is a nice easy and quick compote that is good for having with roasted meats such as deer, beef or pork. It only needs to be made about an hour before you want to use it.
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine Jellys, Chutneys & Compotes

Ingredients
  

  • 1 large Granny Smith apple
  • 2 small ripe pears
  • 2 tbsp butter
  • 1 dl raisins
  • 2 tbsp sugar
  • 2 tbsp sherry vinegar
  • 2 tbsp red currant jelly
  • pinch salt
  • freshly ground black pepper

Instructions
 

  • 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.

Notes

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.
Tried this recipe?Let us know how it was!

Tags: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

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.
Top