On 2017-01-16 4:21 PM, Ed Pawlowski wrote:
> On 1/16/2017 9:56 AM, Gary wrote:
>> Ed Pawlowski wrote:
>>>
>>> Made them tonight. Inspired by a Bobby Flay dish he made with sausage,
>>> I made it tonight to go with a pork roast.
>>>
>>> Sliced and onion and stated it in a pan with butter.
>>>
>>> Cut up two apples. The onions were translucent at that point as they
>>> would take longer than the apples. I let them cook together a few
>>> minutes
>>> I added a big glug of maple syrup, then a glug of cider vinegar. Let it
>>> cook and reduce a bit.
>>>
>>> It was a nice combination and went well with the pork.
>>
>> I can see that and I've saved this to try with pork roast next time.
>
>
> I had the leftover with my lunch today. I'm going to tr it one day with
> the sausage and waffles. It would make a great breakfast or a dinner.
> Can be made ahead so you just have to make the waffles.
>
By coincidence, I came across this recipe over the w/e. It is from Laura
Calder's book: "Paris Express". I tried to find her recipe online but
failed. her it is from the book:
Apple and red onion compote
2 royal gala apples
2 granny smith apples
1 medium red onion, sliced
a handful of fresh thyme leaves
55g butter in small dice
s&p
1 tsp cider vinegar
Cut each apple into 8 wedges and remove the core. Put a layer of apples
in a medium saucepan followed by a layer of onion, thyme and butter
Season with s&p. Repeat layering until all the ingredients have been
used up. Sprinkle with the vinegar. Cover and cook on low heat until the
apples and onion are tender.