Apple compote

Apple compote

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
230g peeled and diced apples
20g sugar

Method

  1. Put the apples in a saucepan with the sugar and 100 g water, then cover and cook over a medium heat for about 20 minutes, or until the apples are soft, plump and look translucent. Take the pan off the heat and blend into a smooth purée using a stick blender. Refrigerate until needed.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again