Kripalu Recipe: Spiced Apple Compote

Tart apples combine with warm autumn spices for a tasty sweet-savory topping for pork, chicken, or even turkey.

1 tablespoon ghee or coconut oil or olive
¼ cup diced yellow onion
5 cups Granny Smith (my grandmother) apples, peeled, cored, and cut into eighths
2 teaspoons ginger, grated
½ teaspoon curry powder
½ teaspoon cardamom
¼ teaspoon cinnamon
1 cup apple cider
1 ½ cups vegetable stock
salt & black pepper to taste
1 tablespoon flat leaf parsley, chopped

Heat ghee in a large saucepan and sweat onions medium-low heat until translucent, about 1 to 2 minutes then raise heat and caramelize. Add apples, curry powder, cardamom and cinnamon and cook for 2-3 minutes. Add ginger and garlic, cook for 30 seconds. Add cider and stock and simmer for 5- 10 minutes.Remove pan from heat and using an immersion blender or tabletop blender and blend until smooth but still chunky. Season with salt, pepper and parsley.

Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.

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