Apple, Sage and Riesling Compote
We created this compote to serve along with our Jarlsberg and Cranberry Stuffed Turkey Meatloaf, but it would complement a wide variety of meats quite nicely, including roast chicken, pork chops or ham. The riesling blends beautifully with the cider and sage to enhance the flavor of the apples. If you prefer to eliminate the alcohol, see our recipe notes for a variation.
- 3 medium apples, peeled, cored and cut into bite-sized chunks
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1-1/2 cups medium dry Riesling
- 3/4 cup apple cider
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1-1/2 tablespoons fresh sage, chopped
Place the apples in a small bowl and toss with the lemon juice. Cover tightly with plastic wrap and set aside.
Melt the butter in a saucepan over medium-high heat. Add the onion and cook until soft and translucent, about 2 minutes. Add the riesling and apple cider, salt and pepper and bring to a boil for 1 minute. Reduce the heat to medium-low and simmer until the liquid is reduced by half and beginning to thicken, about 12 minutes. Add the chopped sage and apples to the pan and cook, stirring frequently, until the apples are hot and beginning to soften, about 3 to 4 minutes more. Taste and adjust the seasoning if necessary.
Makes about 1-3/4 cups
For an alcohol-free version of this recipe, increase the cider to 1-1/4 cups, replace the riesling with 3/4 cup of chicken broth and add 2 tablespoons of lemon juice. The flavor will be a bit different but still delicious.