Apple & Walnut Marmalade
This apple walnut compote is a delightful mix of tender apples cooked in a fragrant mixture of butter, muscovado sugar, and zesty lemon. The addition of bay leaf infuses subtle herbaceous notes, while a splash of brandy (if you fancy) elevates the flavors to a whole new level. Topped with crunchy walnuts, this compote is a comforting and versatile treat that can be enjoyed warm on its own or paired with your favorite dessert.
— Constant Cookbook
Ingredients
- 450g dessert apples
- 50g butter
- 85g light muscovado sugar
- 1 small lemon , zest, juice and squeezed out halves
- 1 bay leaf
- 1 tbsp brandy (optional)
- 100g walnuts , roughly chopped
Instructions
- Quarter and core the apples (no need to peel) and cut each quarter in half again. In a large frying pan, melt the butter, then add the apples, sugar, lemon zest and juice and the squeezed-out lemon halves and bay leaf. Carefully stir everything to combine, then cover and cook gently for about 10 mins or until the apples are just soft.
- Remove the lid and turn the heat to high. Allow the mixture to cook, uncovered, for a further 5 mins, or until most of the excess liquid has evaporated. It should be juicy and syrupy. Remove the lemon halves and bay, stir in the brandy, if using, and leave to cool slightly. Stir in the walnuts and serve warm.
Yield
Makes about 300ml
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