in Dessert Recipes

Apple compote with rosemary and chili

updated

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Ingredients for 6 servings:

  • 2 kg apples, sour
  • 30 g brown sugar
  • 2 sprigs rosemary
  • 1 red chili pepper(s)
  • 1 tbsp water, if needed

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

sophisticated variation of a classic

Peel the apples and cut them into bite-sized pieces (it depends on your mouth size, of course). Gently cook them with the sugar (add it slowly; you can always add more sugar), the chili pepper, and the rosemary. Let cool before serving. It tastes great with potato pancakes (potato fritters, potato pancakes) and is just a little different. I fish out the chili pepper and rosemary sprigs after cooking, but that’s probably a matter of taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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