Blushing Apple Compote
Derived from a delightful discovery by Martha Stewart, this Blushing Apple Compote brings out the natural pink hue of red-skinned apples when they blend with fresh lemon juice. It's a perfect blend of sweet and tart, offering a wholesome and colorful alternative to traditional applesauce. Enjoy this seasonal treat as a side dish or a dessert, highlighting the unique flavors of autumn. Adjust the sugar content based on your preference and the natural sweetness of your chosen apples.
4 cups
Servings
N/A
Calories
4
Ingredients
Ingredients
McIntosh apples or other tart red apples
8 (quartered, seeds and cores removed, unpeeled)
Fresh lemon juice
2/3 cup (about 4 lemons)
Sugar
1/4 cup
Water
1 cup
Instructions
1
Begin by preparing the apples: rinse them thoroughly under cold water. Quarter each apple carefully and scoop out the seeds and cores, leaving the skin intact.
2
In a large mixing bowl, toss the apple quarters with fresh lemon juice, ensuring each piece is well-coated to prevent browning and to infuse flavor.
3
In a heavy-bottomed saucepan, combine the lemon-coated apples with sugar and one cup of water. Cover the pan and set it on the stovetop over low heat.
4
Simmer the mixture for approximately 30 minutes, or until the apples reach a soft, saucelike consistency, stirring occasionally to prevent sticking.
5
Once cooked, remove the saucepan from heat. Allow the apple mixture to cool slightly before gently pushing it through a food mill or wire sieve using a rubber scraper. This will separate the apple puree from the skins.
6
Discard the apple skins and transfer the smooth compote into a storage container. Chill it in the refrigerator until you are ready to enjoy this vibrant dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Blushing Apple Compote?
Blushing Apple Compote is a sweet and tart fruit dish derived from a Martha Stewart recipe that features a natural pink hue.
How does this compote get its pink color?
The natural pink hue is achieved by simmering red-skinned apples with their skins intact along with fresh lemon juice.
What types of apples are best for this recipe?
McIntosh apples or other tart red-skinned apples are recommended for the best flavor and color.
Do I need to peel the apples before cooking?
No, you should leave the skins on while cooking to ensure the compote develops its signature blushing color.
How much lemon juice is required for the Blushing Apple Compote?
The recipe requires 2/3 cup of fresh lemon juice, which is approximately the juice from 4 lemons.
Can I adjust the amount of sugar in the recipe?
Yes, you can adjust the sugar content based on your personal preference and the natural sweetness of the apples you choose.
What is the primary cooking method for the apples?
The apples are simmered in a heavy-bottomed saucepan with sugar and water over low heat.
How long should the apple mixture simmer?
The mixture should simmer for approximately 30 minutes or until the apples reach a soft, saucelike consistency.
How do I remove the apple skins after cooking?
After cooling slightly, push the mixture through a food mill or a wire sieve using a rubber scraper to separate the puree from the skins.
Should Blushing Apple Compote be served hot or cold?
It is recommended to chill the compote in the refrigerator before serving.
Is this recipe considered vegetarian?
Yes, this recipe is vegetarian and vegan-friendly.
Is this compote low in fat?
Yes, the recipe is tagged as a low-fat dish.
How much compote does this recipe yield?
This recipe yields approximately 4 cups of apple compote.
What are the four main ingredients in this dish?
The ingredients are tart red apples, fresh lemon juice, sugar, and water.
Can this compote be served as a dessert?
Yes, it is a versatile dish that works well as both a side dish and a dessert.
What is the purpose of tossing the apples in lemon juice before cooking?
Tossing the apples in lemon juice prevents browning and helps infuse the fruit with flavor.
Should I remove the seeds before simmering?
Yes, you should quarter the apples and scoop out the seeds and cores before you begin cooking.
Does this recipe use a high or low heat setting?
The recipe specifies using low heat to simmer the apples.
Is this a seasonal recipe?
Yes, it is specifically noted as a fall recipe highlighting the flavors of autumn.
How much water is used in the simmering process?
The recipe calls for one cup of water to be combined with the apples and sugar.
What equipment is needed to separate the puree from the skins?
You will need a food mill or a wire sieve along with a rubber scraper.
Should the saucepan be covered while simmering?
Yes, you should cover the pan while the apple mixture simmers.
How often should I stir the mixture during cooking?
You should stir the mixture occasionally to prevent the apples from sticking to the pan.
What should I do with the apple skins after straining?
The apple skins should be discarded after you have extracted the smooth compote.
How do I store the finished compote?
Transfer the smooth compote into a storage container and keep it in the refrigerator.
Can I use green apples for this recipe?
While you could, the recipe specifically recommends red-skinned apples to achieve the 'blushing' pink color.
How many McIntosh apples do I need?
The recipe requires 8 McIntosh or other tart red apples.
Is the final texture of the compote smooth or chunky?
The final texture is smooth because it is pushed through a food mill or sieve.
What happens if I don't use enough lemon juice?
The apples might brown and you may not achieve the vibrant pink color characteristic of this dish.
Who originally discovered this specific compote preparation?
The preparation method was a discovery by Martha Stewart.