It's time for Weekend Herb Blogging once again! I haven't participated in a few weeks since I was away from home and therefore, not cooking.
This weekend I'm finally back in the kitchen!




One of my husband's favorite desserts is fruit compote. A compote is essentially a cooked fruit dessert and in this case, a mound of juicy apples cooked over low heat with a bit of water, then lightly sweetened. It is an uncomplicated and straightforward recipe requiring only four ingredients. This preparation lets the genuine, aromatic apple flavors shine through. It is excellent either on its own or spooned over ice cream or plain yogurt.

Our host this week is Lia at Swirling Notions.




French Farmhouse Apple Compote
makes about 3 cups

2½ pounds tart cooking apples, or a mixture of tart and sweet apples
2 tablespoons water
1 to 2 tablespoons light brown sugar
2 to 4 teaspoons freshly squeezed lemon juice

Put the apples and water in a heavy saucepan over high heat.
Cover and as soon as the mixture comes to a boil, give it a good stir and turn the heat down to medium-high.
Continue to cook, covered, until the apple pieces are tender but still in chunks, about 25 minutes.
Add the brown sugar and lemon juice to taste, cover and cook until the flavors have melded, about 5 more minutes.
Remove from heat and serve either warm or at room temperature.

The recipe is inspired by Susan Herrmann Loomis' Apple Compote.