Baked Apple Compote

Are you a creature of habit when it comes to eating breakfast?

When I was working, I was on auto-pilot, and ate the same thing every day...
there was no time to think about what to eat.

Now that I'm not rushing off to catch a train, 
well, I'm still pretty much eating the same thing every morning, actually,
although I do seem to have seasonal eating habits.

Once fall starts, and through the winter, oatmeal is my breakfast of choice.
I usually sweeten it with a spoonful of pumpkin butter,
some sunflower seeds, flax meal and a few craisins.

I wouldn't have deviated from this pattern, 
but this recipe for baked apples caught my eye.



It's been in my recipe binder for years, 
but for one reason or another, I never made it. 
Until yesterday.

Oh, my, my, MY!

Can I tell you how good this is? 

I can...and I will...
It's SO GOOD!

Yumcious!

Delish!

Mouth-watering!

You get the idea.

I liked it a lot.

I ate it three times yesterday...

 with yogurt and granola, on a waffle, and right out of the pan.

Good thing I didn't have any vanilla ice cream, or I would have had that, too.

This morning, I mixed the apples into my oatmeal, and I was swooning! 

I clipped the recipe from Cooking Light magazine, years ago.
The directions say to mix all of the ingredients together, 
 and cook in the microwave for 20 minutes.

Usually, I'm all for taking the easy way out, but somehow, microwaving apples, seemed... well, unbefitting of such an fragrant fruit.
Half the enjoyment of baking apples is taking pleasure in the aroma,
and I didn't want to deprive myself of that.  
I mean, the name of the recipe is Baked Apples, for goodness sake.

And so, because I had the time, I baked my baked apples.  

The recipe calls for six apples. That seemed like a lot, even for me.
I cut the recipe in half, but used four apples instead of three, 
since I wanted it to be more apple-y than cranberry-y.
 I omitted the walnuts, since Mr. Goo Shoes doesn't like nuts in his foods 
(not that I've shared any with him, yet, heh-heh).

Unless you want to make a shisl full (*Yiddish for huge bowl), 
you may want to make half of the full recipe, below.

 

Baked Apple Compote

(recipe from Cooking Light magazine)

2 cups dried cranberries

1 1/4 cups coarsely chopped walnuts (optional)

1 cup packed brown sugar

1 cup water

2 teaspoons ground cinnamon

6 apples - about 6 pounds (Gala, Rome, Ida Red or McIntosh)

Combine all ingredients in a large oven-proof dish. Bake at 350°F for approximately 50-60 minutes, or until apples are soft. Stir occasionally. 

Alternate method: Place ingredients in microwave safe dish. Microwave on HIGH for 20 minutes, or until apples are soft, stirring occasionally.

Yield: 6 cups

I think I'll make another batch on Sunday morning, and serve it over pancakes.

Wanna come over for breakfast?

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