Greek yogurt has been making a regular appearance for breakfast in the Hungry Goddess kitchen but my largest complaint is that I get bored sometimes. I am not a breakfast person, unless you count coffee, so I need something super delish in the morning to tempt me.
The answer? Compote. Preparing a mouthwatering compote and pairing it with a nice cup of Greek yogurt is just the answer for an occasional shakeup! Occasional because it does have quite a bit of sugar. Compote can also be drizzled on ice cream for a lovely chilly treat to beat the heat or on pancakes or french toast.
The compote and yogurt pairing worked extremely well in the Blueberry with Yogurt and White Chocolate Parfait so next on the list was APPLE COMPOTE.
This dreamy Apple Compote recipe is part of the recipe project that I worked on with Foods from Chile to highlight the high quality produce that is imported from Chile. The agricultural season in Chile runs opposite to the USA. As our foods are going out of season, they will soon be in season in Chile – how perfect is that? I have full confidence in the produce coming from Chile when I see it in the market (found in places like Whole Foods and Fresh Market as well as regional stores). After working with Foods from Chile and learning about products from Chile, I know the growing practices and quality are on par with what I want in my dishes.
How do you like to enjoy your compote?
- 3 pounds Apples (approx 8-9 medium apples)
- 2 cups water
- 1 tablespoon brandy
- 1/4 cup sugar
- 1/2 teaspoon of cinnamon
- 1/2 vanilla bean pod – sliced in half
Combine the water, brandy, sugar, cinnamon, and vanilla bean pods in a saucepan and bring to a boil. Reduce to a low boil until the sugar is dissolved and the mixture begins to thicken – approx 5-7 minutes. Add the apples and return to a boil. Then simmer while stirring occasionally fpr approx 20 minutes. The apples should be tender with a thick sauce. Remove the vanilla bean pods. Cool to room temperature before serving.