Apple plum compote with ginger
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Brown sugar; or less |
| 3 | tablespoons | Flour; [optional] |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cloves; [optional] |
| ⅛ | teaspoon | Ground nutmeg [optional] |
| ½ | cup | Apple juice |
| ¼ | cup | Lemon juice |
| ½ | teaspoon | Vanilla extract |
| 4 | Apples; tart, cooking like Granny Smith, peeled, cored and sliced | |
| 4 | larges | Red plums; pitted and sliced |
| ½ | cup | Dried apricots |
| ¼ | cup | Golden raisins |
| 1 | teaspoon | Vinegar; [opt'l, if served with meat] |
| 2 | tablespoons | Butter; or marg |
Directions
A wonderful old fashioned wintery dish: Preheat oven to 350 F. Combine all the ingredients and dot the top with butter. Bake about 30-45 min until apples are tender.
Feel free to substitute other fruits, adjust the spices or change the sweetness.
The same ingredients can be stewed in a saucepan on top of the stove without the flour for a delicious stewed fruit dish.
Make an oatmeal crumb crust and turn this into a cobbler or crisp style dessert.
Serve over ice cream, pound cake, pancakes or waffles or with buttered toast points.
Makes a good side dish for pork, ham, wild birds and tongue with perhaps a little chutney stirred in.
A variation of an old classic by Jim Weller.
Submitted By JIM WELLER On 12-31-95
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