Not long ago, the lack of maple syrup in my kitchen cupboard would prevent me from making pancakes for breakfast. I didn’t see a point of enjoying one without the other – until I did. They say that the need is behind most great inventions, and it was no other story with this apple, orange and ginger compote. Maybe it’s not most adventurous of inventions, but I can assure you that it works very well with pancakes indeed. Another plus? It keeps well in the fridge, and the longer you leave it, the more interesting the walnuts will get. Recipe below!
Apples with Ginger, Orange and Walnuts
1 orange (juice and zest)
1/2tsp grated ginger
pinch of cinnamon
2tbsp light brown sugar
squeeze of lemon juice
handful of walnuts, chopped
HOW TO MAKE?
1. Peel, core and chop the apples into small chunks. Add the chunks into a saucepan with sugar, honey and a splash of water. Cook on medium heat, stirring often, until the apples are fragrant.
2. Add orange juice and zest, squeeze of lemon juice and a pinch of cinnamon. Mix everything well, cover with a lid and cook on low heat for about 15-20minutes, stirring from time to time.
3. Meanwhile, chop the walnuts and have them ready somewhere on the side. This is also when you start frying pancakes, if that’s what you intend to have this compote with.
4. When ready, move the apples into a bowl and sprinkle with chopped walnuts. Alternatively, you can mix the walnuts in, move the compote into a jar and store in the fridge for later use.