Equipment
Ingredients
Fruit Base
- 500 g apples, peeled, cored, and cut into 2cm cubes
- 500 g pears, peeled, cored, and cut into 2cm cubes
- 15 ml lemon juice, freshly squeezed
- 15 g coconut oil, melted
Whisky Ginger Glaze
- 60 ml maple syrup
- 45 ml whisky
- 30 g candied ginger, finely minced
- 2 g ground cinnamon
- 1 g salt
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, toss the cubed apples and pears with the lemon juice immediately to prevent browning. Drizzle with the melted coconut oil and toss again until evenly coated.
Spread the fruit in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the fruit is tender and edges are beginning to turn golden brown.
While the fruit roasts, combine maple syrup, whisky, minced candied ginger, cinnamon, and salt in a small saucepan over medium-low heat. Simmer gently for 3-4 minutes to infuse the flavors and slightly reduce the liquid. Remove from heat and stir in the vanilla extract.
Transfer the hot roasted fruit back into the mixing bowl (or directly into the saucepan if large enough). Pour the warm whisky-ginger syrup over the fruit and fold gently to combine without crushing the fruit pieces.
Let the compote rest for at least 10 minutes before serving. This allows the fruit to absorb the spiced syrup.
Chef's Notes
- This compote bridges the gap between sweet and savory. It works beautifully as a dessert over coconut ice cream, or as a side dish for roast pork or duck.
- For the best texture, cut the pears slightly larger than the apples, as pears tend to soften faster in the oven.
- If you want to burn off more alcohol for a milder taste, add the whisky to the saucepan first and boil for 30 seconds before adding the maple syrup.
- Leftover syrup from the bottom of the pan makes an excellent sweetener for oatmeal or tea.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavors meld further over time.
Freezer: 3 months — Texture may become softer upon thawing.
Reheating: Gently warm in a saucepan over low heat or microwave in short bursts.
