HOW TO STORE COOKING APPLES. HOW TO STORE
How to store cooking apples. Cajun cooking terms.
How To Store Cooking Apples
- Keep in a cool, dry place and use by the best before date.
- Copying a file from a dCache pool to the tertiary storage system.
compote
apple sauce (i think it's called) - ready to be used in breakfasts, snacks, and desserts. cooling on my window sill.
how to:
peel and core 6 large apples, cut into smaller pieces and place in a pot together with 3-4 tablespoons water. add 4 whole cardamom pods, or a small piece of cinnamon stick, or ? split vanilla pod if you like. cover and bring to the boil, lowering the heat as soon as steam begins to form. cook for about 15 minutes, stirring occasionally, until the apples break up into a nice compote - you can leave some chunky pieces or continue until everything is smooth. season the compote with sugar to your liking - don't overwhelm the tartness of the apples. pour into very clean, newly scalded, pickling jars, and close tightly. store in a cool, dark place until needed - opened jars must be kept in the fridge.
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After 30-45 minutes (depends on how high the heat is), the compote will look like this, which means it is pretty much done. I taste-test occasionally to check. The apples should be softer, but they shouldn't be mushy.
You can serve it now if you wish, but I find that the overall flavor improves if you let it cool and store it in the fridge over night. There will be quite a bit of liquid at the bottom, but you'll want to keep it. If you want to eventually eat this cold, add in a small packet or two of gelatin.
This stuff is amazing when served hot over vanilla ice cream with a dollop of whipped cream. Add a handful of granola to fool yourself into thinking this is healthy for you.
And there you have it. My apple compote recipe for anyone and everyone to enjoy. Happy cooking!
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