Serves 8 to 10
Don’t throw away the fruit used in the compote. It makes a wonderful breakfast with oatmeal or plain yogurt.
Recipe from Lidia’s Italy at Home Magazine.
- 3 whole cloves
- 3 pounds apples, cored and cut into wedges
- 1 cinnamon stick
- 1 medium orange
- 1 medium lemon
- 4 ounces dried apricots
- 4 ounces dried pears
- 4 ounces dried apples
- ½ cup sugar, plus more as needed
Stick the cloves into three of the apple wedges. In a medium Dutch oven, combine all of the apples and 2 quarts cold water.
Add the cinnamon stick. With a vegetable peeler, remove the peel from the orange and the lemon, and add to the pot. Squeeze juice from the lemon and orange into the pot, and add the dried fruit and sugar.
Bring to a simmer, cover, and gently simmer the compote until reduced by about a third, about 30 minutes.
Strain through a sieve, pressing on the cooked fruit to extract any remaining juices.
Taste, and add more sugar if desired. Serve hot as a tea on a cold day, or chilled on warmer days.