February 5th, 2009

russett_apple_compote

Russet Apple Compote

Russet apples are a naturally highly scented apple with a leathery skin. The scent of the russet reminds me of toasted hazelnuts. The Victorians liked to use the russets in their paintings because they look rustic and add atmosphere. Unfortunately the high street supermarkets do not like to stock this group of apples, as they are perceived as being ugly.

Ross has a special love for apples and has always dreamt of living on a plot of land big enough to have his own English apple orchard. Unfortunately our garden is not big enough for a orchard but as a consolation  we discovered  Brogdale Farm which is the home of the National Fruit collection.You can visit this farm and learn all about the different types of russets and see how beautiful they are. Brogdale Horticultural Trust is home to over 2300 different varieties of apples along with many other fruit and nut trees.

We love russet apples not only for their look but also their naturally sweet flavour. This Russet Apple Compote recipe is not too sweet and could be used for very many eating occasions. Serve as an accompaniment with honey roast gammon. Ideal for the spelt russet apple slice or add  a generous spoonfull of Russet apple compote onto a slice of cinnamon toast. Also perfect to fill profiteroles or mini cinnamon whirls.

  • russette_apples500g russet apples, peeled and core removed
  • 50g honey
  • 50ml fresh apple juice or cold water
  • 50g unsalted butter
  • 1 vanilla pod seeds scraped (optional)

Peel the apples and remove the core, cut the apples in small pieces. Heat a medium saucepan with half the butter. Once the butter starts to bubble, add the apples, honey and vanilla seeds. Stir and cook for two minutes. Add the fresh apple juice, turn the heat down to a gentle simmer, cover with a lid and cook for 10 minutes, stir occasionally. Remove the saucepan from the heat, dice the rest of the cold butter into the saucepan and stir until dissolved.

Scoop the soft apples into a food processor and blend until smooth. Spoon the Russet Apple Compote into clean sterilised jars, cool and keep refrigerated until needed.

Keeps for upto two weeks in the fridge providing you have stored the apple compote in clean sterilised jars.

Makes approximately 2 x 250g jars of Russet Apple Compote.

Food Fanatics Tips
You can replace the apples with  any variety of your choice; I recommend that you should taste the apples, as russet apples are naturally very sweet I have only used honey and no other sugar. Taste your chosen apples, if they are very sharp consider adding either  extra honey or unrefined caster sugar.
If you have a Thermomix you can make this compote as follows:
Weigh the apples, honey, vanilla seeds and apple juice directly in to the thermomix bowl.  Set the timer for 12 minutes and the temperature to 100°C on speed one. On completion add the butter, turn to speed 10 for 1 minute. Decant the russet apple compote in to a clean sterilised container and chill until needed.


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