Pink Pearl, Pink Sparkle and Pink Princess are some of our favorite pink-fleshed, early-season apples—especially since they keep their tart, tangy flavor and hot-pink color even after cooking. Make the most of their short season with this savory, herb-scented apple compote.
Ingredients
- 3 pounds pink-fleshed apples, such as Pink Pearl, Pink Sparkle or Pink Princess
- 1 teaspoon sugar
- ¼ teaspoon fine sea salt
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
- Vanilla ice cream, for serving
- 1 teaspoon fresh thyme leaves or finely chopped rosemary
Preparation
Preheat oven to 375°F. Peel and core apples. Cut into quarters or eighths, depending on size. Toss apples with sugar and salt, then spread in a single layer in a baking dish. Dot with butter. Cover baking dish tightly with foil. Bake 15–25 minutes.
Increase heat to 425°F. Remove the foil and continue to bake until apples are tender and just starting to color at the edges, about 10 minutes longer.
Remove from the oven. Drizzle with the apple cider vinegar and toss to miss. Using a fork, mash to a chunky texture, if desired. Spoon over individual servings of ice cream, sprinkle with fresh thyme, and serve.
Recipes courtesy of Stephanie Klassen for Gold Ridge Organic Farms
