Lemony apple compote - country living

6 servings

Ingredients

Quantity Ingredient
3 larges (about 1 1/2 lb) sweet red cooking apples, such as Braeburn or Royal Gala
1 large Lemon
1 can (12-oz) frozen apple-juice concentrate
1 cup Water
1 large (8 oz) Asian pear

Directions

1. With vegetable peeler or small sharp knife, peel apples and lemon in spiral motion from top to bottom; reserve the peel. In 3-quart saucepan, heat frozen undiluted juice concentrate, water, and reserved peel to boiling over medium heat. Cover and simmer 5 minutes.

2. Meanwhile, cut lemon in half and squeeze or ream in a juicer to remove juice. Cut apples into eighths, remove core. In large bowl, toss apples with lemon juice.

3. With slotted spoon, remove and discard fruit peel from juice mixture. Add apples with lemon juice to apple-juice mixture and cook, stirring gently, just until apples soften-about 10 minutes. Remove saucepan from heat and set apples aside to cool until wann or to room temperature.

4. Meanwhile, cut Asian pear into quarters; remove core. Cut quarters into 1½- by ¼-inch julienne strips. Stir pear strips into apple mixture and transfer to serving bowl. Serve compote warm, at room tem- peraturr, or cover and refrigerate until ready to serve.

Nutritional information per scrving-protein: ⅘ gram; fat: ⅘ gram; carbohydrate: 48 grams; fiber: 4 grams; sodium: 16 milligrams; cholesterol: 0 milligram; calories; 189. Ih Country Living/March/93 Scanned & fixed by DP & GG

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