Apple and Date Compote
I’ve come a long way for someone who never even gave dates a second look at the grocery store. Lately, I couldn’t imagine NOT having dates stocked in the pantry…they’ve definitely become one of my favourite cooking ingredients.
Regular applesauce has nothing on this combo! I really don’t know what inspired me to add dates to this compote (hmm, probably my sheer fascination with them as of late?) but whatever it was, I’m glad I did…and my son is too!
The addition of dates in this recipe lends the perfect amount of sweetness, which means NO additional sugar! Although the lemon zest is optional, I definitely suggest adding it because it really balances out the sweetness and brings an extra depth of flavour to the compote.
Whenever I make this I usually triple (or even quadruple) the recipe. Why only make one portion when this is so easy to make and not to mention, it freezes extremely well?!
(Makes about 3/4 cup)
1 lg. apple (any variety that is not too sweet-I used Fuji!)
4 large Medjool dates, pitted
1/2 tsp. cinnamon
1/2 cup water
zest of 1/2 lemon
1-2 tbsp. Greek yogurt (optional)
Peel apples, remove seeds and chop into 2 inch pieces.
Add all ingredients to a small saucepan, bring to a boil then immediately reduce heat to medium-low.
Cook on medium-low for about 12-15 minutes, or until most of the water has evaporated and the apples and dates are fork tender. (Do not cook until all the water has evaporated as you will need the cooking liquid to add to the puree. The amount you add will depend on the desired consistency of the compote.)
*TIP: If you accidentally add too much cooking liquid you can always thicken the compote with ground flax or baby cereal, as desired.
Add compote to a small food processor (or use an immersion blender) and blend until smooth. *Be sure to check for unprocessed large pieces of dates before serving.
Garnish with an extra sprinkle of cinnamon and serve warm or cold…
or add a dollop of Greek yogurt to balance out all that delicious sweetness!
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