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Using this blend of apple varieties creates a naturally sweet compote that needs no added sugar. The subtly sweet-and-salty crunch provides the perfect textural contrast to the smooth purée, while the wine reduction ties everything together for a light, impressive dessert.
5 yellow apples
5 Cortland apples
2-3 cups water
1/2 cup good quality wine, such as Tuscanini White Cooking Wine
1/2 cup sugar
1 cup sliced almonds
1 cup chopped pecans
1/2 teaspoon Gefen Salt
2 tablespoons sugar
1 tablespoon oil, such as Gefen Cottonseed Oil
1 tablespoon water
1/2 teaspoon Gefen Cinnamon
Peel, core, and chop apples.
Place in a pot with the water and bring to a boil.
Lower heat and simmer until the apples are very soft and falling apart, about 45 minutes.
Blend with an immersion blender until smooth.
Combine sugar and wine in a small pot over very low heat.
Cook for about one hour, stirring occasionally, until thick and reduced by half. Watch carefully—it should barely simmer without burning.
Combine all crunch ingredients on a lined baking sheet.
Bake at 350 degrees Fahrenheit for 10 minutes. Stir, then return to the oven for an additional five to eight minutes until golden and crispy.
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Photography by Estee Schwimmer
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how do I assemble this dessert? how is it served? wine over apples?
Layer apples, wine reduction and top with the nut crunch as in the image. Enjoy!