Apple and orange compôte with caramel

Recipe from: 8/25/1993 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 150
  • 250
  • 50
    lemon juice
  • 6
    apples, peeled and quartered
  • 3
  • 60
    granulated sugar
  • 30


Put sugar, water and lemon juice into a wide, shallow pan and stir over low heat until sugar dissolves. Bring to boil, add apple quarters in a single layer and simmer until just soft. Leave in syrup to cool and become transparent. Peel 1 orange very thinly with a potato peeler and cut peel into very thin julienne strips. Cover with cold water in a small saucepan and bring to boil, then simmer for 5 minutes. Drain and refresh in iced water, then drain again and pat dry. Using a very sharp knife, pare peel off all oranges and cut out segments into a bowl, catching all juice. CARAMEL: Place sugar and water in a small saucepan, bring to boil over medium heat, then cover and cook for 5 minutes. Uncover and boil until a deep amber colour. Pour immediately onto a piece of lightly oiled foil or non-stick parchment and spread very thinly. Leave to cool and harden Layer poached apple quarters, orange segments and some of the orange peel julienne in a glass bowl, ending with a decorative layer of orange segments and a sprinkling of orange peel julienne. Just before serving, break off a few strands of caramel and use to decorate compôte. Crush remainder and place in a small bowl. Serve compôte with crushed caramel and whipped cream. TOTAL KILOJOULE COUNT: 5 670 kJ (1 355 Cal). A portion: 945 kJ (225 Cal).

Read more on: fruit


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.