Best 7 Homemade Yogurt With Apple Compote Recipes

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

EASY APPLE COMPOTE WITH CINNAMON

Steps:

• Melt butter In large skillet over medium high heat.
• Add apples and brown sugar. Continue to cook over medium high heat for 15 minutes, or until apples are softened, stirring occasionally.
• Stir in cinnamon.
• Makes 3 cups. Serve over pancakes, cooked oatmeal, vanilla ice cream, or pudding.

APPLE-DATE COMPOTE WITH APPLE-CIDER YOGURT CHEESE

Steps:

• Set strainer over medium bowl. Line strainer with double layer of cheesecloth. Place yogurt in strainer. Refrigerate overnight. Discard liquid that drains out.
• Boil 4 cups cider in medium saucepan until reduced to 1/2 cup thin syrup, about 30 minutes. Cool. Stir 3 tablespoons into thickened yogurt. Re-serve remaining syrup.
• Melt butter in large nonstick skillet over medium-high heat. Add apples, 1 tablespoon sugar and lemon juice; sauté until golden, about 10 minutes. Transfer apples to medium bowl. Add 2 cups water, cloves, orange peel, cinnamon, 1 cup apple cider and 4 tablespoons sugar to same skillet. Boil until reduced to 2/3 cup, about 20 minutes. Strain. Discard solids. Return liquid and apples to skillet; add dates. Simmer 3 minutes. Cool. (Can be made 4 hours ahead. Chill yogurt cheese; store compote at room temperature.)
• Place heaping spoonful of yogurt cheese in center of each bowl. Surround with apples. Drizzle with reserved syrup.

APPLE COMPOTE

Steps:

• In a large saucepan, combine the water, sugar, vanilla bean and seeds, Calvados, cinnamon, cloves, nutmeg, and salt and bring to a boil. Boil gently until the sugar is dissolved and the mixture thickens slightly, about 5 minutes. Add the apples and return to a boil. Lower the heat and simmer, stirring occasionally, until the apples are very tender and the mixture thickens, about 20 minutes.
• Remove from the heat and remove the vanilla bean pods. Let cool to room temperature before serving. (The mixture will thicken as it cools.) Serve as an accompaniment to breakfast items, such as toast, French toast, waffles, pancakes, or as a topping for ice cream or pound cakes.

AUTHENTIC HOMEMADE YOGURT

Steps:

• On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
• Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
• Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
• Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
• Refrigerate yogurt several hours or overnight to chill completely.

CREAMY YOGURT PORRIDGE WITH APPLE & RAISIN COMPOTE

Steps:

• For the apple topping: Poach apples in a covered pan with raisins and orange juice for 8-10 mins until the apple is tender. Mash a little of the apple to thicken the juice. Can be made ahead and chilled for up to 1 week. Serve warm or cold on the porridge with sunflower seeds.
• For the porridge: Tip 400ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt - or swirl in half and top with the rest.

APPLE COMPOTE

Steps:

• Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.