2 apples
1/4 cup water
1/8 - 1/4 cup sugar
1/4 teaspoon cinnamon
Handful dried cranberries


1. Peel and quarter apples, then slice in smaller pieces.
2. Add apples to pan, pour in enough water to just cover the base of the pan, then add in sugar, cinnamon, and cranberries.
3. Bring the pan to a medium heat to dissolve the sugar, stirring occasionally. Once the sugar is dissolved, cover the pan and lower the heat to simmer for 15 minutes or until apples are soft.
4. Serve them immediately or refrigerate for future use.

Recipe courtesy of Annie Schennum, 2012.

With the fall comes orange leaves, colder air and baked apple dishes. Chef and former instructor at Le Cordon Bleu, Annie Schennum, has an Apple Cranberry Compote that seemingly captures fall on a plate.

Generally speaking, the compote is a very versatile dish, instead of apples you could use plums, apricots or peaches, and instead of cranberries you could use any dried fruit you wish. You can serve it hot, with some sweet vanilla ice cream on the side, or even use as it a filler for tarts and pies.

This beautiful baked apple dish is really easy recipe: other than your fresh apples all you need for this dish is water, sugar, cinnamon and a handful of cranberries. To prepare, simply allow the sugar to dissolve in a heated pan and allow the mixture to simmer for 15 minutes. Schennum uses gala apples "because they cook well without breaking down too much" (Schennum). Don't be afraid experiment with different kinds of apples or try using your favorite kind of apples. Once the apples are soft your dish is ready to be served.

Nothing compares to the wonderful aromas of this Apple Cranberry Compote. The baked apples and cinnamon will fill your home with the warm and cozy smells of fall and will quickly become a fall favorite.

Today, I'm going to be making apple compote. You can of course make compote using other fruits-- plums, apricots, peaches. I am going to make apple compote and add dried fruits to mix it up a bit.

I'm starting with Gala apples. They cook well without breaking down too much. So we're going to quarter and peel the apples. The difference, really, between a compote and an apple sauce is that apple sauce is smooth, as you would expect with a sauce, and the compote is chunky.

You want to retain the slices of fruit. Slice the apples not too thinly, otherwise they're going to break down, and you'll end up with apple sauce. I'm going to add these to a heavy based pan. We then add a little water, just enough to cover the base of the pan but not the apples. That's probably about an eighth of a cup.

And sugar-- it's really a matter of taste. I'm going to add about an eighth to a quarter of a cup. These apples are quite sweet in themselves. That goes in. And I don't think you can cook apples without cinnamon, so a quarter teaspoon of cinnamon.

And I've got dried cranberries, which I think go very well with apples, a great complement-- so a handful. Alternatively, I've got mixed dried fruits here. They would also be a good addition.

Our apples now go on a medium heat, and you just want to carefully dissolve the sugar, stirring from time to time. And once the sugar is dissolved, you cover the pan, adjust your heat, and simmer gently for 15 minutes, checking back every now again to make sure that the apples aren't overcooking.

I think the apples are almost cooked now. You can just pierce a piece of fruit with the tip of a knife to see if it's soft. And they're definitely cooked, so I'm going to remove from the heat and dish up in my bowl.

As you can see, most of the liquid has evaporated off. You're just left with a nice syrup. So we have apples, cranberries, a hint of cinnamon, and we're going to leave that to cool.

You could serve it as it is, either hot, at room temperature, or once it's cool, you could refrigerate and save for another day. So here we have apple and cranberry compote.

Apple Cranberry Compote
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