Sweet Onion-Apple Compote
Nothing that I know of goes so well with
a crisply roasted duck or goose as this tangy, tart-sweet compote. It
is almost a chutney and could certainly be happily paired with any hot
spicy curry, especially one featuring poultry of any kind.
Makes about 2 cups
3 tablespoons butter
2 pounds largest onions, thinly sliced
2 large Granny Smith apples, peeled, cored, quartered, and thinly
sliced
1 medium-size lemon, ends trimmed, halved lengthwise, sliced crosswise
as thin as possible, any seeds removed, simmered in water cover for 5
minutes, and drained
1 cup dry white wine
1/4 cup cider vinegar
1/3 cup sugar
1/3 cup currants, raisins, or dried cherries plumped 10 minutes in
boiling water to cover and drained
1 teaspoon ground cumin
1/8 teaspoon mustard seed
3 tablespoon chopped fresh parsley
Salt and freshly ground black pepper to taste
Melt the butter in a large deep heavy
skillet over low heat. Add the onions vegetables, apples and lemon,
cover and cook, stirring occasionally, until the onions and lemon
slices are translucent and softened, and the apples are tender, 15 to
20 minutes.
Stir in the wine, vinegar, and sugar. Add
the currants and season with the cumin and mustard seed. Cover and cook
until the onions are very soft, but the apples have not fallen apart,
about 5 minutes.
Stir in the parsley and season well with
salt and pepper.
Cool the compote and refrigerate at least overnight. To serve this
Simple Sweet Onion-Apple Compote Cooking Recipes, bring to room
temperature and spoon into a 3 to 4 up glass or other serving bowl.
Note: It is important that the apples do not fall apart and become
applesauce. The slices should retain their shape and have a certain
texture.
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