Apple-Date Compote with Apple-Cider Yogurt Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese. Ingredients:
2 cups plain nonfat yogurt |
5 cups apple cider or juice |
2 teaspoons unsalted butter |
1 1/2 pounds tart green apples, peeled, cored, sliced 1/4 inch thick |
5 tablespoons sugar |
1 tablespoon fresh lemon juice |
2 cups water |
4 whole cloves |
2 1/2 teaspoons grated orange peel |
1 cinnamon stick, broken in half |
4 large pitted dates, quartered |
Directions:
1. Set strainer over medium bowl. Line strainer with double layer of cheesecloth. Place yogurt in strainer. Refrigerate overnight. Discard liquid that drains out.
2. 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.
3. 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.)
4. Place heaping spoonful of yogurt cheese in center of each bowl. Surround with apples. Drizzle with reserved syrup.
5. Per Serving: calories, 267; total fat, 2 g; saturated fat, 1 g; cholesterol, 3 mg. Nutritional analysis provided by Bon Appétit
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