Easiest Way to Make Compote Dish Antique

Gingered Apple-Persimmon Compote

A eapg compote is a long stemmed dish used for holding fruit, nut, or candy.

Recipe Summary Gingered Apple-Persimmon Compote

This warm, sweet compote is a great accouterment to pork and possibly a Christmas turkey. It can also be served warm over a scoop of vanilla ice cream for the daring. Happy holidays!

Ingredients | Compote Dish Antique

5 overripe Fuyu persimmons, mashed

1 small Granny Smith apple, peeled and diced

1 tablespoon brown sugar

2 teaspoons ground cinnamon

1 teaspoon freshly grated ginger

½ lemon, juiced

½ teaspoon lemon zest

Directions

Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.

Splenda(R) can be substituted for the sugar but cut quantity in half because it is sweeter than sugar.

Info | Compote Dish Antique

prep: 10 mins cook: 10 mins total: 20 mins Servings: 4 Yield: 4 servings

TAG : Gingered Apple-Persimmon Compote

Side Dish,