Written by Laura Klein
This is a delicious recipe that can made ahead, up to the point before you bake the apples. Make it today!
6-8 of your favorite apples such as Pink Lady
1/2 tablespoon of sweet organic butter
1 ripe pear cored, chopped into 1/4˝ inch pieces
1 ripe soft persimmon, seeds removed and chopped into 1/4˝ inch pieces (if you can’t find persimmons, feel free to leave them out or substitute something else)
1/2 cup dried cherries
1/2 cup dried blueberries
1/2 cup dried mixed berries, like strawberries, raspberries, blackberries
1/2 cup of pitted prunes chopped
1/2 cup dried apricots
1/4 cup honey
1 cup of dry white wine
1/2 cup raw sugar
1 sprig of rosemary
1 sprig of sage
1 vanilla bean split
1/2 cup Amaretto, brandy, cognac or calvados
- Preheat oven 375°
- Combine dried fruit, chopped pear, persimmon and remaining ingredients in a medium sauce pan. Simmer over medium-low heat, uncovered about 30 minutes. Stir in liquor and allow to cool.
- While the compote simmers, core apples using a small pairing knife or an apple corer and core apples three-quarters of the way down. Evenly divide mixture amongst apples spooning compote into apple cores.
- Melt butter in an ovenproof skillet (you can also use a loaf pan). Fit apples snugly in an ovenproof skillet and bake until apples are soft about 1 hour.
- Serve warm with drippings and pan syrup spooned over apples.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.