Show #409

Recipe By: ©2000 eric villegas

Ingredients:

7-8 large apples, antique varieties, peeled, quartered, and seeded (about 3 pounds)
1/2 cup beet sugar
1/2 cup hard apple cider
1 large lemon, juiced and zested
2 tablespoons sweet butter
2 tablespoons apple brandy
for the whipped cream
1 cup heavy cream
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract, pure
2 tablespoons apple brandy

Directions:

Place all ingredients (except the brandy) in a heavy non-reactive casserole and cover.

Bring to a boil and simmer on low heat, covered, for about 30 minutes.

Uncover the pot and gently mix the apples being careful to scrape down the sides.

Continue cooking this time uncovered on very low heat for about 30 more minutes or until all the liquid has have evaporated.

Stir the mixture with a spoon being careful not to break the pieces. Let the mixture cook to room temperature add the brandy and reserve.

For the whipped cream

Whip the chilled heavy cream in the bowl of a mixer with the whisk attachment until thick like sour cream add the sugar, vanilla and brandy and continue to whip over high until you have stiff peaks.

To Serve …

The apple compote can be heated slightly or served at room temperature. Place some waffles on a service plate and top with the warmed apple compote and follow with the whipped cream. Serve immediatley.

Notes:

For all practical culinary purposes a "compote" is nothing more than fruit cooked slowley in a simple sugar syrup. In my apple compote I have taken the liberty of substituting hard apple cider for the water and spiking the compote at the end with apple brandy. Compotes can be served warm as a topping or cold served with nothing more that whipped cream for a simple yet satisfying dessert.