Compote De Pommes Au Caramel
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- a tablespoonful of apricot jam
- Butter
- Vanilla
- Cooking apples
- a pound of sugar
- a tumblerful of water
- Cut
- Apples
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Peel and cut in quarters some cooking apples and cook them in a tumblerful of water with half a vanilla pod, and about a quarter of a pound of sugar.
- When they are reduced to a pulp, add a good piece of butter, a tablespoonful of apricot jam, remove the vanilla pod (which can be washed in cold water and used again several times), and let the compote cool in a dish.
- Melt some sugar in a small saucepan till it becomes caramel, add a little water and pour it over the apples so as to cover the whole surface.
- Serve very cold.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler