/ apple compote
Applesauce is one of the classics. These are stewed apples, possibly with some sweetener. Even though it can be used as a sauce, I usually serve this as a side dish.
The nice thing about sweeteners is that one needs not use sweet apples. The more primitive apple varieties are often sour, but they stew into a very nice chunky apple sauce and delicious jelly. Many modern apple varieties will become a mush without real texture.
2014-09-22 — store-bought applesauce served with rabbit
Pic2: 2020-05-08 — home-made chunky applesauce served with jambalaya
This is what you need for 1 quart:
sugar / sucralose
orange / lime juice or peels
cinnamon powder or bark
sugar, white or brown
Pic3: Fuji and Granny Smith apples
Pic4: core, peel, slice
Pic5: simmer with 1 cup of water
Peel, core and quarter/slice the apples.
The smaller, the quicker you get mush.
Transfer to a cooking pot.
- Add sugar, salt to taste.
I prefer my applesauce unsweetened, or with the minimum sugar to make it edible.
- Add a cinnamon stick or cinnamon powder to taste.
I don't like cinnamon in applesauce.
Pic6: simmer until soft
Pic7: mashing optional
Pic8: all done
- Stew over low to medium heat until the desired softness/chunkiness is reached.
The longer the apples stew, the softer and mushier they become.
- Optionally mash the apples to a smooth applesauce.
I didn't do all of it. I prefer it chunky.
If using cinnamon bark, remove before serving.
If too watery, pour in a sieve to drain some of the liquid, or simmer uncovered to dry.
Serve and enjoy.
Serve as a snack or dessert.
Serve as side dish with chicken, rabbit a.o. meats.
b. apple and mango compote
Very easy to make. Delicious.
I used 2 Granny Smith apples, which are about the tartest apples you can buy at our local grocery store Peppers, but the mango added enough sweetness that I didn't need to add any sugar.
This is not an apple that melts easily. After 90 minutes stewing, the apples were quite soft, but didn't melt like some varieties do. It didn't bother me a bit. I liked it.
If you don't like chunky. put a potato masher or stick blender in it to puree everything.
Pic10-12: stew apples and mango
Peel, core, slice the apples.
Cut and dice the mango.
Melt 2 tbsp. butter.
Add apples & mango.
Simmer over low heat for 30-90 minutes, depending on how soft / mushy you want it.
Serve and enjoy.
c. apple, mango muffins
Easy to make if you have access to sheets of puff pastry.
Pillsbury crescent rolls will work too if you can't get the real thing, not as good but workable and edible. I used them here, doubled up 2 halves of the package to make 4 large muffins.
I wrapped fresh apples and mango in crescent dough, slathered the top with pepper jam and baked it 30 minutes @ 350 ºF. That is more than double the recommended time for the 'crescents' but the filling considerably delays the cooking of the dough.
You can do this with compote as well, but a fairly dry and chunky compote will give better results than liquid applesauce.
Pic13: crescent dough, apples, mango
Pic14: baked in a muffin tray
Pic15: the inside after baking.
- Roll out the puff pastry or crescent dough sheets.
If precut, double up and alternate the cuts to get full coverage.
- Cut in 4 pieces.
- Add apples, mango as desired.
- Fold the corners over the fruit and place in a greased muffin tray or small ramekin.
- Bake 30-45 minutes @ 350 ºF. depending on how big the muffins are.
- Remove from the oven.
- Paint the top of the muffins with jam/fruit preserves of your choice.
Doing that before baking may prevent the puff pastry from rising properly.
- Serve and enjoy.