Apple-Pear compote with vanilla
The Jack Meal thermal bag is perfect for preparing all kinds of compotes!
The gentle cooking in the thermal bag helps to preserve the fibers, color and nutritional values without the risk of the compote sticking to the bottom.
Essential ingredients
-
Apples (Golden Delicious, Reinette or Boskoop)
-
Pears (Conference or Williams)
-
Vanilla pod (or 1 tsp of extract)
-
A bit of water
-
A pinch of cinnamon
Possible variations : A tiny bit of organic light or dark cane sugar or honey (depending on the ripeness of the fruit). A small piece of butter (for richness). Add a touch of fresh ginger, a spoonful of maple syrup, or lemon zest for extra freshness.
The Jack Meal adaptation
-
Prepare the fruit:
Peel the apples and pears, cut them into regular pieces (3 to 4 cm).
Open the vanilla pod and scrape out the seeds. -
Active cooking:
In a small saucepan, place the fruit, sugar (or honey), vanilla, a little water, and optionally butter.
Cover and bring to a simmer until the water begins to bubble (approximately 95°C, light bubbles in the center).
Stir once to distribute the heat evenly. -
Passive cooking:
Turn off the burner.
Place a tea towel at the bottom of the Jack Meal thermal bag, place the casserole dish with its lid on top, put on the insulating cap and close it securely.
Leave to cook for 30 to 40 minutes off the heat: the compote will continue to cook naturally, without burning or sticking. -
Finishing :
Remove the casserole dish, crush the fruit with a fork for a rustic texture, or blend for a smoother result.
Serve warm or cold.
Jack Meal's tips
In the Jack Meal thermal bag, the fruit cooks in its own steam, without any loss of aroma or moisture. The vanilla infuses slowly, the sugar melts, and the fruit retains its natural color. Simple, precise, and respectful cooking. A return to the essentials.
