Granny Smith Compote: Tastebud Approved

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Compote comes in all different shapes and sizes. Some served hot, some cold—but all have that sweet syrupy taste of candied fruits and zesty spices. This Granny Smith Apple Compote is terrific on it’s own, but is also a delicious add-on to other dishes (like this french toast). As part of our continued celebration of Women’s month, this recipe was created by our very own Sous Chef, Shea Powanda. It tastes even better than it looks!
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INGREDIENTS:
12 Granny Smith apples
3/4 cup red wine
2 cups lights brown sugar
2 cups granulated sugar
2 tsp. Ground clove
3 cinnamon sticks
1 vanilla bean or 1 T of vanilla extract
1 cup of water
2/3 cup lemon juice
1 tsp. Salt
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1. Place water and lemon juice into a container big enough to fit apples
2. Peel the apples and cut around the core
3. Cut the peeled apples into desired, sized chunks and place them into the lemon water (doing this step will prevent the apples from oxidizing and turning brown)
4. Once all of the apples are cut, poor all of the contents (water, lemon juice, and apples) into a pot
5. Add the remaining ingredients
6. Turn the heat to a medium/hot flame so the contents in the pot start to boil
7. Turn the heat down to medium so the apples are simmering
8. Cook the apples until the liquid becomes thicker, similar consistency to a simple syrup
9. Take off heat and cool
10. Add the cool apples to whatever treat you might like (we chose french toast)
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Screen Shot 2017-03-18 at 11.57.56 AMRecipe created by La Colombe Sous Chef,
Shea Powanda

11 Comments on Granny Smith Compote: Tastebud Approved

  1. French Toast tips and secrets welcome // March 19, 2017 at 9:57 am // Reply

    Their French Toast is worth the trip. The egg is perfectly soaked into the bread, so, that you don’t even see it. (You know how sometimes you cook it and see some cooked egg white? Okay, maybe that is just me.) The bread is heated just right, no burnt spots, just evenly cooked. (It is easy to burn bread and have uneven cooking. Isn’t it?) And, wait for it, the barista might include a mixture of Corsica, cream, cinnamon, maple and French Toast happiness in a separate little white pitcher on the side- definitely worth the trip!

    Liked by 1 person

    • La Colombe // March 20, 2017 at 9:14 am // Reply

      Happy to hear you’re a fan! It’s one of our favorites.

      Like

      • thanks for any info // March 20, 2017 at 7:22 pm // Reply

        Hey LC: Feel like the term ristretto keeps popping up. Can you add it to future coffee lingo along with lungo? Just weigh in – should we be trying these in cafes?

        Like

  2. My coffee poem for today // March 21, 2017 at 1:50 pm // Reply

    Gift from the gods to help mere mortals live,
    to have a good life, they must learn how to give.
    Together or alone, Congress not a thrown.
    Communicate, repudiate, facilitate, heart-felt debate and never hate.
    Please pour the espresso, because we are going to be here late.
    But, someday, just wait,
    It is going to be great!
    It is going to take —
    All that we have to give with
    plenty of coffee and
    other lucky breaks.

    Liked by 1 person

  3. The BBC gave a shout out to T.S.Elliott for writing the line, “I have measured my life out in coffee spoons.”

    Liked by 1 person

  4. Love the smell of Louisiane in the AM // March 22, 2017 at 9:56 am // Reply

    Snowflake Strong. Magnificent. Unique. Beloved. Symmetrical Molecules of Hydrogen and Oxygen Needed for the Water Cycle of Life. Snowflakes. Individually Beautiful. All Together Strong.

    Liked by 1 person

  5. I like compotes, especially when they are good and chunky.

    Liked by 1 person

  6. Looks incredible 😊

    Liked by 1 person

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