I had some ripe bananas, apples and pears that are a week 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 I didn’t want to waste fruit that, normally, seems fine to eat after the expiry date. The bananas are well-ripened, so I mashed them and decided to bake banana bread.
Apple and Pear Compote in White Wine
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 wine and is also versatile. I serve them with yoghurt or vanilla ice cream.
Here’s what to do.
- 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!