What do you do when you have a lot of apples on hand? Well, I had to think of something one day after making my homemade applesauce and still having about 3 pounds of apples remaining. So, on a morning when I decided to make gluten-free pancakes, I decided to liven them up a little. I placed some of my applesauce inside, so they now were applesauce-stuffed gluten-free pancakes. And then, instead of syrup, I thought…why not make a compote to pour over the top. The apples were perfect for it and would totally pair well with the applesauce stuffed inside as I cooked the gluten-free pancakes up.
This is an easy recipe and a great alternative to your usual morning maple syrup. Oh…and this would be fantastic over ice cream, yogurt, or anything else that pairs well with apples. Or, shake it up a little and try other fruits. But being the fall, apples are in prime season, so give this a go. Trust me…you’ll be hooked.
Recipe: Apple Compote
Servings: 8
Time: Prep 5 minutes; Cook 30 minutes
Ingredients:
- 2 medium apples, diced
- 1 teaspoon ground cinnamon
- Dash of sea salt
- 1/4 cup sugar/artificial sweetener (Splenda, etc.)/evaporated cane juice
- 1 tablespoon corn starch
- 1 cup water
Directions:
Place the diced apples in a saucepan.
Add the other ingredients, except the water, and stir over medium heat.
Cook until the mixture becomes thick and the apples are soft.
Slowly add in the water a little at a time, allowing the mixture to thicken.
Add enough of the water to make sauce the consistency that will run over the edge of pancakes.
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Honestly…I loved having this poured over my pancakes. It was sweet, chunky, and unbelievable paired with the applesauce-stuffed gluten-free pancakes. What better way to start off a fall morning than with some fresh, hot pancakes with warm fruit over the top? Try it. You know you want to!
The Celiathlete 