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Roasted Apple Compote with Figs

Roasted Apple Compote with Figs

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Roasted Apple Compote with Figs

This recipe is a delicious, easy, and interesting way to serve up the fall superstar, the apple. Apples are partnered with fresh figs and roasted into a sweet compote that tastes and smells like a perfect fall day.

It's divine over a bowl of morning oatmeal, makes a wonderful warm fall dessert when served with a dollop of sour cream, or even a special after-school snack for some lucky kid.

Be sure to select the best apples for baking: on the softer, sweeter side is the Rome, all the way to the tart and firm Granny Smith. Personally, I seek out the Pink Lady variety — it's a good combo of the two, falling right in the middle in firmness and sweetness.

See all fig recipes.


  • 4 large, firm, baking apples, cored and diced
  • 6 -8 figs, quartered
  • 3/4 Cups orange juice
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon salt
  • 1/4 Cup brown sugar
  • 1/2 Cup pecans, chopped
  • 1/4 Cup golden raisins
  • 2 Tablespoons unsalted butter, cut into pieces
  • Sour cream, for serving

Easy Fig Recipes To Make The Most Out Of While They're Fresh And Ripe

I think most of you will agree that figs are quite the fruit. They're striking in appearance (purple skinned and deep pink in the middle), high in natural sugar and have an intense flavour. For those exact reasons, they pair perfectly with lots of other pretty intense ingredients, and make a damn tasty lunch. We especially love a homemade Honey Balsamic Fig Jam (yep, it's as good as it sounds) and a delicious Fig & Ham Tapas Toast. Check out our favourite fig recipes now.

Nothing upgrades your cheese platter like fig jam. Delicious with pretty much any type of cheese, from creamy Camembert to salty Gouda, this jam has become a permanent fixture in our charcuterie spread. It's totally acceptable to have cheese for dinner, right?!

Sweet fig jam and salty Serrano ham come together well in this tasty toast recipe.

Fresh, grassy figs, sweet honey, and creamy ricotta are a delightful combination of flavours in this free-form tart.

Recipe Summary

  • 6 large garlic cloves, smashed and chopped
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon dried lavender
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • One 1 1/2-pound boneless pork loin roast
  • 1 cup water
  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice
  • One 1-inch piece of fresh ginger, peeled and very thinly sliced
  • 6 allspice berries, cracked
  • 6 black peppercorns, cracked
  • 8 dried figs, left whole
  • Salt and freshly ground pepper
  • 1/4 cup raisins
  • 1/2 cup dry red wine
  • 3/4 cup low-sodium chicken broth

In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil. Add the pork and coat with the marinade. Cover and refrigerate for at least 6 hours or overnight. Bring the pork to room temperature before roasting.

In a small saucepan, combine the water, honey, lemon juice, ginger, allspice and peppercorns and bring to a boil. Add the figs, cover and simmer over low heat until tender, about 10 minutes. Remove from the heat and let steep for 10 minutes.

Preheat the oven to 400°. Scrape the garlic and herbs from the pork and set them aside. Season the pork with salt and pepper. In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil. Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side. Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145° for medium. Transfer the pork to a cutting board and let rest for 10 minutes.

Heat the remaining 1 tablespoon of olive oil in the skillet. Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes. Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes. Add the chicken broth and boil for 3 minutes. Using a slotted spoon, transfer the figs to the skillet. Simmer over moderate heat until the liquid has reduced to about 1/2 cup, about 4 minutes. Season with salt and pepper. Carve the pork into 1/2-inch slices and serve with the fig compote.

Roast Chicken with Fig Glaze and Ginger-Fig Compote (Gluten-Free)

Today’s Roast Chicken with Fig Glaze and Ginger-Fig Compote celebrates the gorgeous California figs we sampled and learned about last weekend with the Valley Fig Growers. What an amazing adventure we had!

A road trip isn’t complete without delightful companions and we had a car full – Annelies, our fearless leader and the author of The Food Poet, Christine of Vermillion Roots, Sarah of Snixy Kitchen and I took off together for a whirlwind trip to Fresno and Clovis. We met up with the rest of the bloggers and the good folks from Valley Fig Growers at a local fig orchard to learn about growing figs in the Central Valley. While it was a hot day, we were incredibly lucky to miss the record heat wave we had the week before!

Poached figs in the Ginger-Fig Compote

We met Farmer Ken and learned that his orchards were planted in 1904 by his grandfather! He is the third generation to farm the land, and at 82, is still going strong. His hands are heavily calloused and tan, the hands of someone who works his own land. He is passionate about his farm and takes incredible pride in the figs that he grows.

The Calimyrna figs that Farmer Ken grows are golden and naturally as sweet as candy. I could have eaten a whole bowl of them with no problem. How lucky were we that we got to sample them!

We were glad that his farm was able to survive the drought so we can continue to eat his delicious fruit. Did you know that figs only require 1/3 of the water than almond trees do? I think we’re planting the wrong trees!

I was fascinating to learn about Calimyrna figs – they are grown with totally different techniques than I am accustomed to and are different from the other 1200+ varieties of figs. Bees are not the natural pollinators for these fruit trees. There are no blossoms on Calimyrna fig trees, only small buds. These buds are inverted flowers, and they can only be pollinated by a tiny wasp that can get through the opening in the center of the growing fruit.

The wasps gather pollen from the male trees (caprifigs) and carry the pollen with them to the female trees resulting in beautiful, ripe figs! California grows 100% of the nation’s dried figs and 98% of the fresh figs. Our Central Valley is truly amazing.

Some Fig Facts … The Spaniards introduced Mission figs to California in the early 16th century. Fig puree can be used to replace fat in baked goods (and it is mighty good spread on toast or served with prosciutto and cheese!). Early Olympians ate figs as a training food. And figs have as much calcium as milk! For more information on the growing and processing of figs as well as all their products, check out the Valley Fig Grower’s website.

Farmer Ken handing out samples of his figs Fresh Kadota Figs Gary Jue, President of Valley Fig Growers

On Farmer Ken’s property, all the labor is done by workers. The trimming of branches to allow more light into the center, maintaining the orchard, harvesting and sorting of the fruit is all done by hand. Any fruit that is not used for human consumption becomes animal feed – nothing goes to waste!

Ken’s children have grown up helping their mother and father. They help gather the fruit (figs will naturally fall to the ground when they are ripe – there is no picking involved). As the children grow older, the girls help on the sorting tables and the boys learn to drive the tractors. There is something for everyone to do!

We all had a great time learning about how figs are grown and processed, sampling fruits fresh from the trees, and then having a dinner where the chef incorporated figs into every course! More on that in a minute.

After our farm tour we got to see a very unique garden – the Forestiere Underground Gardens in Fresno. The founder and builder was Baldassare Forestiere, a Sicilian immigrant who came to California in the early 1900s to grow citrus trees and make his fortune. Unfortunately he discovered that just a few inches under the rich topsoil was a nearly impenetrable layer of rock. But being a visionary, he began to dig it out and create an underground resort to escape the scorching heat of the Valley. He built arches and rooms from the excavated rock, creating an incomparable, fascinating, and beautiful destination.

He still managed to grow his citrus trees – oranges, lemons, grapefruits, and kumquats as well as grape vines – in the shafts he created to bring light and air down to his home below. He even built a ballroom so his guests could dance and this area is now used to host weddings and other events.

Harvesting being done by hand

The trees and vines are still growing fruit and can easily be picked from street level because they have grown that tall! It was fascinating to see his home, the kitchen, bedrooms, and grottos, seeing how his mind worked. I would have loved to meet the man, but we are lucky that his family still owns the property and have saved much of it as a historical landmark.

Our day ended with a fruit tasting followed by a 4-course gourmet meal at Trelio Restaurant in Clovis. Just look at the menu that Chef Chris came up with … a salad of field greens with dried Mission figs, goat cheese, and a champagne vinaigrette miso-roasted Halibut with a mango, carrot, and dried Calamyrna fig slaw roasted quail stuffed with Mission figs, Huilacoche, and quinoa and grilled mission figs with a fig-honey glaze and for dessert a flourless chocolate torte with dried fig caramel and brulee Mission fig. What a feast!!

It was wonderful to sit down over dinner and get to know some new people, learn the story of how they started their blogs, and make new friends. A special thanks to Chef Chris for creating a menu that all of us could enjoy together, incorporating all of our various dietary restrictions with grace and generosity. We are very grateful!

This article wouldn’t be complete without a shout out to Gary Jue and Linda Cain of Valley Fig Growers for hosting a delightful trip. I really appreciate being included!

After a good night’s sleep, we headed back home, with bags of delicious figs and other goodies to enjoy and dreams of the recipes we can use them in. Today’s Roast Chicken with Fig Glaze was my choice and if you follow the rest of the bloggers in our group, I know you will be thrilled with their creativity as well!

Hand-chiseled rock arch orange tree in an air shaft of the Forestiere Underground Gardens

  • Debra from Bowl Me Over
  • Jess and Janette from Cooking with Janica
  • Linda from Brunch N Bites
  • Meghan from Fox and Briar
  • Kate from Hola Jalapeno
  • Maryanne from The Little Epicurean
  • Sara from My Imperfect Kitchen
  • Dorothy from Shockingly Delicious
  • Aimee from Small Eats
  • Sarah from Snixy Kitchen
  • Christine from Vermillion Roots

For more information on the sponsors of our trip, check them out on their social media channels:

  • Valley Fig Growers @valleyfig
  • Boursin Cheese @boursincheese
  • Dick Taylor Chocolate @dicktaylorchocolate
  • Figenza Fig Vodka @figenza
  • Underground Gardens @forestiereundergroundgardens
  • Trelio Restaurant @treliochris

The inspiration for today’s chicken recipe is from a restaurant in Calistoga in Napa Valley called Catahoula, and I was lucky to have a remarkable dinner there one evening. The chef/owner was Jan Birnbaum and I have been a huge fan of his ever since. Today’s Roast Chicken with Fig Glaze and Ginger-Fig Compote is based on one of Chef Birnbaum’s recipes.

Fresh figs, fig spread, and an appetizer of cheese, prosciutto & fig spread on a cracker

Fruit compotes are a wonderful way to utilize produce you have on hand and to enhance other dishes. Chicken on its own can be a bit bland, but when you serve it with an incredible blend of fresh ginger, figs, fig glaze, spices, and compote, it is perfection in every bite!

I hope you enjoy today’s Roast Chicken with Fig Glaze and Ginger-Fig Compote as much as The Artist and I did! It is a lovely Mediterranean-style dish packed with succulent flavors. The sweetness from the figs and raisins beautifully balance the savory sauce for a blissful dinner.

Jane’s Tips and Hints:

Roasts can be challenging to know when they are cooked properly. That’s where a good-quality thermometer comes into play. I love my Thermapen, a top-of-the-line piece of equipment that I can’t imaging not having now. This is an investment that will pay for itself time after time for years to come! I also love their timers that I can hang around my neck – no matter where I wander, I always know when my baking or cooking is done!

Think fig! 17 heavenly recipes for the soft fruit, from pizza toppings to poached puddings

O bviously, the best way to eat a fig is straight from the tree, in the shade, while the fruit is still warm from the sun. This isn’t always possible, though, in which case allow me to make the case for the fig as a canape. A fresh fig, sliced open enough to admit a dollop of dolcelatte or another blue cheese as this recipe suggests, is simplicity itself. If you prefer something warmer, switch the dolcelatte for goat’s cheese and roast the fruit.

Pizza with figs and parma ham. Photograph: Максим Крысанов/Getty Images/iStockphoto

Stuffing a fig will introduce you to its two best friends: salty cheese and fancy ham. If you want to experience this taste sensation, but don’t often get the opportunity to neatly pick such canapes off a silver tray at a snooty event, you can always just bung them on a pizza instead. Food and Wine has a recipe for gorgonzola, fig and pancetta pizza, but any combination of blue cheese and cured pig will get the job done

Don’t like pizza? Figs also lend themselves well to salads, but guess what? The vast majority of these also require cheese and ham. Fear not: Yotam Ottolenghi has achieved the impossible with his fig salad the fruits are accompanied by roast onion and hazelnut.

All about the cheese … fig salad – with feta. Photograph: Yulia Gusterina/Alamy Stock Photo

If you’re looking for something more substantial, figs go incredibly well with a surprisingly large amount of meat dishes. Throwing some figs – dried or fresh – into a beef or lamb stew, for example, will add fibre and sweetness. But they work just as well with roast chicken, and you can make an excellent gravy with them. Alternatively, Daniel Clifford has a recipe for roasted pigeon that requires the use of figs. A word of warning, though: the recipe calls for more than 40 ingredients and takes eight days to make. Good luck!

A tart with figs, goat’s cheese and thyme. Photograph: peppi18/Getty Images/iStockphoto

Perhaps a better start for a fig novice would be a savoury tart. Here I have good and bad news. The good news is that the invention of ready-rolled pastry means that it has never been easier to make a tart at home. The bad news is – you guessed it – you’re going to have to go back to the cheese mines. Donna Hay’s tart is fairly typical, calling for gorgonzola, but you will also find plenty of recipes that require goat’s cheese and stilton. I once manned the vegetarian table at the British Pie Awards and all this talk of cheese pies is giving me flashbacks. Perhaps we should move on.

Let’s return to the relative safety of the roast dinner. If you don’t want to roast the figs directly, or make a sauce with them, you can always enter the glittering world of fig stuffing. The use of figs lifts a stuffing beyond its usual dense clag. Nigel Slater’s recipe also uses pistachios, sausagemeat and two types of oat.

Then again, a fig is a fruit and fruit is for puddings. Hugh Fearnley-Whittingstall’s recipe for roasted figs with honey and ricotta is handy if you need a dessert in a hurry. Alternatively, they’re great poached. Fearnley-Whittingstall also suggests stabbing the fruit with a cocktail stick and then cooking in red wine and orange juice for 20 minutes.

Look no cheese … a cake made with fresh figs and topped with roasted almond slices. Photograph: sbossert/Getty Images/iStockphoto

But if you have the inclination to go a bit more technical, you’re spoilt for choice. Tom Kine has a honey-roasted fig and almond tart that is not only delicious, but might be enough to convince you that fig tarts don’t always have to be cheesy.

If you can wait for autumn, Good Food’s recipe for toffee fig pies – made with melted-down Werther’s Originals, no less – is beautifully comforting. And Ottolenghi, reliable as ever, makes a fig and thyme clafoutis that is giant and light and served with ice-cream.

Figs also lend themselves to the sort of paleo “energy bites” that supermarkets put near the tills to try to kid you that you aren’t two aisles away from a massive pile of Rolo multipacks. The Lemon Bowl has a no-cook recipe, where you put dried figs in a processor with walnuts and flax seeds and roll the ensuing mush into balls. I am certain your gut will thank you. Or, you know, you could just dip them in melted chocolate like Regina Yunghans from The Kitchn does. I’m sure it’s the same thing, really.

Figs covered in chocolate. Photograph: Elena Veselova/Alamy Stock Photo

Now you’re loaded up with every type of fig-based foodstuff you can possibly think of, you might as well go the whole hog and get drunk on the leftovers. There are any number of fig cocktails on the internet. By far the most appetising is the fig, honey and thyme prosecco smash from Half Baked Harvest, which is both pleasantly summery and happily low-effort. Or you could just put a load of figs into a jar, drown them in vodka and leave them for a fortnight, if you want your vodka to taste slightly of figs.

The classic biscuit … the fig roll. Photograph: Alamy

Clearly, no round-up of fig recipes would be complete without a mention of fig rolls. Paul Hollywood has a very good recipe for these although, as with most Bake Off recipes, you can walk to the shop and buy a whole packet for about 60p. You are welcome.

Recipe Summary

  • 5 ounces dried Black Mission figs, quartered (3/4 cup)
  • 5 ounces dried Calimyrna figs, quartered (3/4 cup)
  • 4 tablespoons unsalted butter
  • 2 cups ruby or tawny port
  • 1/2 cup water
  • 2 strips lemon zest
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 1 tablespoon sugar
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 2 pork tenderloins (1 1/2 pounds total)
  • 4 garlic cloves, lightly crushed
  • Extra-virgin olive oil, for drizzling
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium onion, sliced 3/4 inch thick
  • 1 bunch small carrots (about 3/4 pound), stems trimmed to 1/2 inch, halved lengthwise

Make the chutney: Combine figs, butter, port, water, lemon zest, bay leaves, cinnamon, sugar, salt, and pepper in a saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 40 minutes. Discard bay leaves and cinnamon stick, or reserve for garnish. (Chutney can be refrigerated in an airtight container for up to a week bring to room temperature, or reheat in a pan over low heat, adding water as needed.)

Roast the pork: Preheat oven to 450 degrees. Rub pork with garlic and oil, and sprinkle with salt and pepper. Arrange onion on a rimmed baking sheet, and place pork on top. Scatter carrots and garlic around meat. Drizzle lightly with oil.

Roast, stirring vegetables halfway through, until a meat thermometer inserted into thickest part of pork registers 145 degrees for medium, 20 to 25 minutes. Let rest for 10 minutes. Slice pork, and serve warm or at room temperature with roasted vegetables and chutney. Unsliced pork and vegetables can be refrigerated in an airtight container overnight slice, and serve chilled.


Okay, now for the fig haters or those with an unreasonable fear of Fig Newtons. I didn't forget you.

  • Swap the figs for chopped dates like in this Caramel Apple Pie. It's incredible!
  • Omit the figs and add more apples
  • Swap the apples for pears or use a combination of each
  • If you want it sweeter, add 2-3 tablespoons of maple syrup

Head over to Cami's to get the recipe for this amazing Healthy Pumpkin Dip.

Roasted Apple Compote with Figs - Recipes

With the arrival of fall, it is time to start to embrace the season’s finest and put the memories of summer’s sweet stone fruit behind us. Fall brings us a myriad of apple varieties, some best for eating, while others are perfect for baked sweets. I am a Granny Smith girl myself when I want to snack on a crisp, juicy apple, and although they also are great for baking. Most apples are great for eating, but some are better when baked. Look for starchy, crisp apples that will hold their shape when baked. These include Honeycrisp, Braeburn, Fugi, Pink Lady, Red Delicious, or Mutsu. You can read more in our blog post Apple Harvest!

Pears too are harvested every fall, and although we typically can find the common Bosc or Anjou pears in most grocery stores, other more unique varieties are now making their appearance as well and are equally delicious. In the photos, I used all Anjou pears as they had a great selection at my local market and I just couldn’t resist them, but you could also combine varieties if you like. Just choose pears that are very ripe but not mushy to use in this compote.

As soon as fall arrives, I begin to make my favorite apple and pear treats, including Roasted Applesauce, as well as this easy Roasted Pear or Apple Compote. This compote is subtly sweet with a delicious cinnamon flavor and has so many uses. As well as scooping a big spoonful of compote on my morning hot cereal or bowl of Greek yogurt, I spoon it over frozen yogurt, on top of simple pound cakes, or enjoy it on its own. I have made this compote using just apples or just pears, and recently used a combination of both which was equally delicious.

I do not like my fruit sauces or compotes too sweet, so I use just a couple of tablespoons of coconut palm sugar or brown sugar to sweeten, but you can adjust the sweetness for your own preference. For sweetening you can also use either honey, organic maple syrup, or agave syrup if you prefer. I usually try to use a combination of apple varieties when making an apple version of this recipe just because I feel it creates a more complex flavor, but any of the above listed apples or pears will work out great.

You can keep this compote stored in the refrigerator in an airtight container for up to a week, but it also freezes well if you would prefer freezing half of it for enjoying later. The roasting time may vary depending on how crisp or fresh your fruit is. The compote should be soft, but the fruit should retain its shape and not become mushy.

  • Apples and pears are known for their impressive list of phtyto-nutrients, anti-oxidants, and soluble fiber.
  • Fruit based desserts such as this one add nutritional value to a meal and are not simply empty calories but are very satisfying and delicious.
  • Minimal amount of sugar is used to allow the natural sweetness of the fruit to shine through.

Roasted Pork Belly with Apple Compote

Ginger stars in this easy-to-make first course. The pork skin needs to be scored before cooking, and partially freezing the roast makes this simple to do. As well, it pays to think about the shape of the roast when purchasing, as, once cooked, it should be sliced where the skin was pre-scored.

1½ lb (750 g) piece of boneless, skin-on pork belly, about 8 x 4-inches (20 x 10-cm)
2 cups (500 mL) cool water
1 tbsp (15 mL) rice or cider vinegar
1 tbsp (15 mL) Chinese dark soy
4 tsp (20 mL) fine kosher salt, divided
3 heads garlic, sliced in half crosswise
¼ cup (60 mL) thickly sliced ginger
1 star anise
1 cinnamon stick, 3 inches (8 cm) long
4 whole cloves

1 cup (250 mL) pomegranate juice
⅓ cup (80 mL) thickly sliced ginger
2 green cardamom pods, lightly crushed
1 tsp (5 mL) whole black peppercorns
¼ cup (60 mL) packed light brown sugar
2 Granny Smith apples, peeled and cored, each cut into 1/2-inch (1-cm) dice

1 Freeze pork belly for 1 hour. Using a sharp knife, make 11 cuts width-wise through skin about ¼ inch (5 mm) deep. Set aside.

2 In a large re-sealable plastic bag, combine water, vinegar, soy and 2 tsp (10 mL) salt seal and shake to dissolve salt. Add garlic, ginger, star anise, cinnamon stick and cloves. Nestle the pork belly into liquid, seal bag and refrigerate overnight.

3 For the apple compote, combine pomegranate juice, ginger, cardamom and peppercorns in a medium saucepan. Bring to a simmer over medium-low and cook for 12 to 14 minutes or until reduced to ½ cup (125 mL). Strain solids and discard return liquid to pot.

4 Stir in sugar and apples, increase heat to medium and boil for 6 to 7 minutes or until apples are tender and syrup has thickened. Cool to room temperature (compote may be made up to 5 days in advance, kept covered and refrigerated until ready to bring back to room temperature and serve).

5 Preheat oven to 300°F (150°C).

6 Remove pork belly from brine and pat dry rub skin with remaining 2 tsp (10 mL) salt. Place skin-side up on a parchment-lined baking sheet and roast for 3 hours. (Pork may be made to this point, kept covered and refrigerated until ready to proceed.) Increase oven to 450°F (230°C) and cook 20 minutes longer, or until skin is puffed and very crisp (if finishing from cold, add 10 minutes to cooking time).

7 Using cuts in skin as guide, slice into 12 pieces. Arrange 2 slices on each of 6 small plates. Top each with an equal amount of compote.

One day ahead, prepare the chicken

In a small bowl combine the rosemary, garlic, 2 tsp. salt, and 1/2 tsp. pepper.

Cut the chicken breasts away from the bones, leaving the skin intact. With a paring knife, cut out the white tendon on the underside of each breast. Rub the rosemary-garlic mixture all over the chicken, including under the skin, taking care to keep the skin attached to the meat. Stack two breasts so that the skin faces outward and each breast’s thicker rounded end is on top of the thinner tapered end of the other. Tie the breasts together with butcher’s twine, forming a little roast. Repeat with the remaining 2 breasts. Reposition any skin that may have bunched up while tying and season the roasts all over with 1 tsp. salt and a few grinds of pepper. Put the roasts on a rack over a small baking sheet and refrigerate, uncovered, overnight.

One day ahead, prepare the compote

  • Put the apple, figs, jelly, wine, dry mustard, mustard seeds, a generous pinch of salt, and a few grinds of pepper in a small saucepan. Bring just to a boil over medium-high heat and then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the apples are tender but not mushy, about 10 minutes. Let the mixture cool to room temperature. Store covered in the refrigerator. Bring to room temperature before serving.

Finish the dish

Let the chicken sit at room temperature for 30 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.

Heat the oil in a 10-inch skillet over medium-high heat until shimmering hot. Sear the chicken until dark golden brown on all sides, 6 to 8 minutes total. Return the chicken to the rack over the baking sheet. Roast until a thermometer inserted in the center of each roast reads 165°F, 20 to 30 minutes. Let rest for 15 minutes. Remove the strings from the chicken and carefully slice each roast on the diagonal into 1/2-inch-thick medallions. Stir the toasted walnuts into the compote and serve with the chicken.

Watch the video: Pork Loin with Figs and Port Sauce. Everyday Food with Sarah Carey (July 2022).


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