Apple Apricot Compote Recipe
This sweet simmered fruit medley makes a great alternative to apple pie during the fall, winter, and spring. It’s simpler to make and more nutritious because it is sweetened with dried fruit rather than sugar. You can vary it with different kinds of apples and spices. Serve leftovers at room temperature, or warm in a heat-proof bowl in a toaster oven. Top with Ice Dream, or serve with chopped, toasted nuts for breakfast.
FYI: Turkish dried apricots taste much sweeter than other varieties. They usually eliminate the need for added sweeteners. They can be found in natural foods stores and specialty markets. If you use conventional American grown dried apricots, use the higher volume of dried fruit listed and replace the water with apple, peach, pear, apricot, or white grape juice, or add the optional stevia to produce a sweet flavor.
Note: If you don’t have apple or pumpkin pie spice, substitute 3/4 teaspoon ground cinnamon, 1/2 teaspoon dried ginger powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon dried orange zest, and 1/8 teaspoon ground cloves.
- 1/3 to 1/2 cup dried, unsulphured, unsweetened dried (preferably Turkish) apricots
- 1/3 to 1/2 cup raisins
- 3 to 3 1/2 pounds tart-sweet apples (6 large or 8 medium, 1 to 3 varieties:
- Gala, Fuji, Pink Lady, cameo, Braeburn, Ginger Gold, Melrose, or Cortland
- 1/2 cup filtered water
- 1 teaspoon ground cinnamon or apple pie spice
- 1 tablespoon arrowroot starch dissolved in 3 tablespoons cold water, optional
- 1/8 to 1/4 teaspoon pure stevia extract powder or stevia extract liquid or 1 to 2 tablespoons honey, optional
- 1. Chop or cut dried apricots into 1/4- to 1/2-inch pieces with kitchen shears or a knife. Add them to a 3- to 4-quart pot with the raisins. Wash and core the apples. Peel if waxed. Halve, quarter, then cut each apple into 1/4 inch to 1/2 inch thick slices. Layer over dried fruit and sprinkle with spices.
- 2. Add the water. Cover, and bring to boil without stirring. Reduce heat. Simmer until tender and saucy, 20 to 25 minutes. Uncover and stir gently. If much liquid remains, remove lid and cook away the juices or add dissolved arrowroot, and then simmer and stir until thick. For a sweeter taste, add stevia 1/8 teaspoon at a time or honey 1 tablespoon at a time. Repeat one or more time as needed.
- 3. Serve warm or close to room temperature, topped with freshly churned Ice Dream or solidly frozen Ice Dream softened at room temperature for 20 to 30 minutes.
- 4. Refrigerate leftover compote in widemouth jars or Pyrex containers with lids. Use within 5 days or freeze. Leave 1 Â½ to 2 inches of space in the top of the jar, and chill to refrigerator temperature before freezing to prevent the glass from cracking.
- Source: The Garden of Eating: A Produce Dominated Diet & Cookbook by Rachel Albert
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|Amount Per Serving||%DV|
|Serving Size 8g|
|Recipe makes 8 servings|
|Calories from Fat 0||0%|
|Total Fat 0.04g||0%|
|Saturated Fat 0.01g||0%|
|Trans Fat 0.0g|
|Total Carbs 7.07g||2%|
|Dietary Fiber 0.5g||2%|