This month’s Blogger C.L.U.E. Society theme was Fall Fruit and I found the absolute perfect recipe on my assigned blog, Making Miracles, written by Rebekah – a lovely, sweet and always smiling woman!
She made this Apple & Pear Compote earlier this year actually, and this was really the perfect recipe on this rainy – typhoon day when the kids are all in school! A perfect little treat with a scoop of vanilla ice cream!
If you are still in denial about the abrupt arrival of Fall like me, then this recipe is just the thing the doctor ordered! I added a smidge of cinnamon and nutmeg and my house smells amazing and soothes my summer-longing soul. Hey, at least there is no snow right?
Here’s the fun and completely shocking part of this recipe…. it cost me a mere $30! It’s those darn apples! Each apple worked out to $6.99 a piece. An. Apple.Yep. Who are we kidding, I just had to have apples for this recipe so I finally bent on the price and went for it. So I feel that much less guilty about topping some ice cream with this amazing apple compote and enjoying it sans kids and husband. All alone, a treat for the blogger in my soul that couldn’t pass this recipe up!
The entire recipe from start to finish took me about 45 minutes. It took awhile longer for these expensive, tasty beauties to breakdown to the consistency that is perfect for ice cream but totally worth the time!
You can find Rebekah’s Oven Baked Pork Chops which pairs beautifully with this Apple & Pear compote here, and I’ve included Rebekah’s Apple & Pear Compote recipe below with my additions and tweaks for you to enjoy!
APPLE & PEAR COMPOTE
INGREDIENTS: yields 1.5-2 Cups
- 1 Cup Apple Juice
- 1/8 Cup Cider Vinegar
- 2 TBS Brown Sugar
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 3 Large Apples, peeled, cored and diced
- 1 tsp Vanilla Extract
Combine all the ingredients in a medium saucepan over medium-high heat. Bring the mixture to a low boil and simmer until the sauce reduces and thickens a bit, about 10-15 minutes. The apples and pears will break down and become softer as well.
Taste to adjust the sweetness, turning down the heat to a low simmer and continue cooking down for up to 20-30 minutes. It will thicken further once it has cooled and been refrigerated, if it lasts that long.
Serve over vanilla ice cream for the perfect Fall treat or atop Rebekah’s Oven Baked Pork Chops for a lovely dinner!
Don’t forget to check out what the other Blogger C.L.U.E. members made with Fall Fruit!
- Apple Banana Bread by Lora from Cake Duchess
- Apple Brie Panini by Rebekah from Making Miracles
- Apple Butter by Stacy from Food Lust People Love
- Apple Oatmeal Muffins by Aly from Cooking in Stilettos
- Apple Pear Compote by Alice from A Mama, Baby and Shar-Pei in the Kitchen
- Apple Pie with Oat Streusel by Christiane from Taking on Magazines
- Applesauce Pancakes by Anna from annaDishes
- Arugula, Pear and Parmesan Salad by Kate from Kate’s Kitchen
- Butternut Squash Soup with Apple by Lea Ann from Cooking on the Ranch
- Chaussons aux Pommes by Liz from That Skinny Chick Can Bake
- Cinnamon Apple Oatmeal by Kim from Liv Life
- Creamy Tomato Soup by Kelli from Kelli’s Kitchen
- Fresh Peach Buckle by Sue from A Palatable Pastime
- Fried Apple Hand Pies by Heather from girlichef
- Greek Yogurt Apple Loaf by Lauren from Sew You Think You Can Cook
- Peach Streusel Bread by Azmina from Lawyer Loves Lunch
- Pumpkin Cheesecake Pie by Wendy from A Day in the Life on the Farm
- Pumpkin Molasses Tea Bread by Lisa from Authentic Suburban Gourmet
- Sweet Potato Apple Soup with Chipotle by Kathy from A Spoonful of Thyme
- Vegan Spiced Apple Crumb Muffins by Debra from Eliot’s Eats
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