cook apple compote with cider with chef Antoine Legay

Apple compote with salted butter caramel is a classic of French cuisine. Chef Antoine Legay revisits this delicious dessert by adding cider. Follow the recipe!

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Cider is not the prerogative of Normandy and Brittany. Located between Sens and Troyes, the Pays d’Othe also produces a delicious tangy nectar. In the top-of-the-range bakery and pastry shop “Tonton Farine” named after its chef, cider even enhances the desserts.

Pastry chef Antoine Legay offers us a revisited basic of French cuisine: a recipe for apple compote and salted butter caramel. “Through this dessert, I wanted to honor our local producer”, explains this chef committed to an ecological approach.

So he quite naturally enhanced his cider compote: “The cider from the Pays d’Othe brings roundness and pep to this recipe.“. Used as a garnish in a puff pastry with cider jelly, this gourmet apple compote can be made in no time to accompany your desserts.

A recipe and an encounter to be found on our show * Succulent !broadcast on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France, Centre-Val-de-Loire, Occitanie and Paris Ile-de-France.

Preparation instructions

For 2 people

Preparation: 10 minutes

Cooking: 15 to 20 minutes


2 apples

50 grams of butter

half a glass of cider

  1. Peel the apples and cut them into small squares
  2. Melt the butter in the saucepan then add the apple pieces.
  3. Squeeze juice from organic lemons and add it to buttered apples
  4. Cook the apples in their juices for 15 minutes over medium heat.
  5. Pour half a glass of cider into the saucepan
  6. Add two spoons of salted butter caramel and mix
  7. After 15 to 20 minutes of cooking, reserve in the refrigerator
  8. Mix half of the compote to keep the other half with whole pieces before tasting

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