August
Easy
4 prs.
60 min.
Rowan-berry compote with wild apple
- 4 wild apples
- 1 onion
- 75g sugar
- 10g salt
- A handful of rowan-berries (or use rose hips)
- (optional) 50ml vinegar
- Preservation jar
- Cut apples and onion into similarly-sized cubes, about the size of the rowan-berries.
- Rinse the rowan-berries and put them in a pot with a bit of water covering the bottom.
- Add the apple and onion cubes and cover. Heat on medium-low for around 20 minutes or until apple and onion yield to the back of a spoon.
- The compote is ready when fruit is soft, however for a smoother sauce, let cook until berries have released all their juices and the apples begin to lose their shape.
- When the compote has the desired texture, season with sugar and salt before turning off heat. Adjust the acidity by adding vinegar to taste.
Tips
The compote keeps in the fridge for about two weeks, and can be used as an accompaniment for meat, paté and charcuterie, or a strong cheese. You can even use the compote on your yoghurt in the morning or over ice cream.
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
