Apple compote in raspberry rose
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How to make Apple compote in raspberry rose
Yield = 6Prep time: 0:10
Cook time: 0:20
Total time: 0:30
Ingredients
- 500ml (2 cups) rose
- 500g frozen raspberries, thawed
- 215g (1 cup) caster sugar
- 4 large Granny Smith apples, peeled, cored, quartered
- 500g Greek-style natural yoghurt
Method
- Step 1 Place the rose and raspberries in a large saucepan over medium heat. Cover and cook for 5 minutes or until the raspberries are soft.
- Step 2 Strain the mixture through a fine sieve over a bowl, gently pressing the raspberries with the back of a spoon to extract as much juice as possible. Discard the pulp.
- Step 3 Return the rose mixture to the pan over medium-low heat. Add the sugar and apple, and cook for 12-15 minutes or until the apple is just tender. Set aside to cool.
- Step 4 Serve chilled or at room temperature with the yoghurt.
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