Poached apple and pear compote

Poached apple and pear compote

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 cup red wine
1 vanilla bean
2 cinnamon sticks
8 cloves
12 cardamon pods
1 teaspoon cardamom seeds
1 ruby red grapefruit
3 apples
3 pears
2 cups apple juice
mint leaves, to garnish (optional)
pomegranate seeds, to garnish (optional)

Method

  1. Bring the wine, vanilla bean, cinnamon, cloves and cardamom to the boil in a large casserole dish, then reduce the heat and simmer until the wine has almost evaporated. Remove from the heat.
  2. Slice off the peel of the grapefruit in long lengths, avoiding the bitter white pith, then very finely slice the grapefruit peels.
  3. Remove the white pith and fibres from the grapefruit, then slice the segments in half.
  4. Peel and core the apples and pears, then cut them in half. Stack the apples, pears and grapefruit slices into the pot.
  5. Pour in the apple juice and bring to the boil. Reduce the heat, then cover and simmer for 3–5 hours — long, slow cooking should not cause the fruit to become mushy.
  6. Garnish with pomegranate seeds and mint leaves, if desired, and serve warm.
Tags:
Jewish
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