2 large cooking apples (peeled, cored and chopped small) - Golden Delicious or McIntosh are good
6 ripe/soft pears (peeled, cored and chopped small) - Bartlett or Danjou work well
2T fresh lemon juice
1/2 c brown sugar
1 - 2T dark rum
1T mulling spices in tea strainer or muslin bag
1 c heavy cream, chilled
2 tsp. vanilla bean paste
2 tsp. Saigon cinnamon
2T powdered sugar
pinch of salt
Instructions
In medium sauce pot, combine pears, apples, lemon juice, rum and brown
sugar and pinch of salt. Bring to boil over medium high heat. Cover pot
and reduce heat to low and simmer for 20 minutes, stirring regularly.
Remove from heat and allow to sit, uncovered, for 10 minutes.
In glass bowl, beat chilled heavy cream on high speed with electric
mixer for several minutes, until soft peaks form. Add powdered sugar,
vanilla bean paste and cinnamon. Beat at low speed until well combined
and stiff peaks just begin to form.
To serve, spoon compote into small ramekins, mugs or dessert dishes,
dividing evenly into six portions. Top each serving generously with
flavored whipped cream.
Serving
Suggestions
Serve with your favorite cookie or dessert bread crumbled on top.
Originally Submitted
11/9/2015
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You can add this Pear-Apple Compote w/Cinnamon-Vanilla Bean Whip recipe to your own private DesktopCookbook.
