Previously, on tastingmenu.wordpress.com –
So now that I knew how to make apple cider jelly, I decided to make a microbatch of the apple compote for Chef Christina
Tosi’s Fried Apple Pie recipe in Chef David Chang’s Momofuku (p. 289-293).
For the compote
1 empire/braeburn peeled, cored, coarsely chopped (medium fined dice)
1/8 c + 1 T(37.5g) packed light brown sugar
1/6 c (32.5g) [2T + 3/4t + 1/8t] apple cider
1/2 cinnamon stick
1/2 pinch kosher salt
juice of 1/4 lemon (2t + 1/4t) or 2t + 1/2t + 1/8t yuzu juice [My twist]
To make the compote, I needed to put the apples, sugar, cider and cinnamon to a medium saucepan. I then I had to slowly bring the mixture to a boil
over medium heat. Once that was done, I had to then strain out the apples and set them aside, reserving the liquid and
cinnamon stick. The cooking liquid had to be reduced by half and then added back to the apples. The compote was finished
with a seasoning of salt and that splash of yuzu juice.
When I had it all ready, I added the apple cider jelly to compote mixture and
mixed to blend all the components well.
I let it cool to room temperature and then moved it into the refridgerator to set
Before storage I gave my wife a taste and she was surprised how good it turned out. She was happy it didn’t come across as overly sweet. I’m looking forward to assembling the dessert this weekend!