I had some ripe bananas and some apples and pears that are a week to 10 days past their expiry date.
If it was before the coronavirus outbreak, I might have thrown away them and gone to a supermarket to buy new ones… But, it’s during the outbreak and we cannot waste food, especially fruit that, normally, it seems fine to eat after the expiry date. So, I would like to share how I utilised them.
What makes me really happy now is ‘being creative’ about anything in the house, including cooking and baking. 🙂
The bananas are well-ripened—maybe almost overripe—so I mashed them while checking smell and taste and decided to bake banana bread.
Using three mashed bananas and chopped milk chocolate, I baked a tray of banana bread topped with sliced bananas. As usual, Donal Skehan’s Banana Bread recipe was my choice. The bread smelled fantastic as always!
Apple and Pear Compote in White Wine
Next, I checked the smell and taste of the apples and pears that also looked overripe. Peeling the skin off them, I found that they were still good inside and perfectly ripened. I then decided to cook apples and pears with sugar, lemon juice and leftover white wine, making fruit compote.
This is a great solution for using up leftover fruit and is also versatile. I serve them with yoghurt or vanilla ice cream, and I am going to bake a cake using them tomorrow.
Here’s my recipe of apple and pear compote in white wine.
- 3 apples
- 3 pears
- 400 ml white wine (ideally the wine should cover the fruit in a pan)
- 150g caster sugar
- Juice of 1 lemon
- Wash and peel the apples and pears. Cut into quarters. Slice each quarter.
- Heat all the ingredients together in a pan.
- Bring to the boil. Skim the foam from the surface. Reduce heat, and simmer on medium heat for 20 minutes, placing a lid (you can use foil) to cover the pan.
- Let them rest until they’ve cooled down. Chill in the fridge with the soup. This goes well with yoghurt, ice cream or cake topping. Enjoy!