apple compote with white wine and coconut blossom sugar with a fresh blueberry sorbet from Stefano Vicinoadio can be prepared in 15 minutes. You make this dish with Coconut blossom sugar from Amanprana. This recipe from the French kitchen is delicious as . It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for apple compote with white wine and coconut blossom sugar with a fresh blueberry sorbet
- 400 g frozen blueberries
- 4 big apples
- 9tbsp coconut blossom sugar (Amanprana Gula Java Brut)
- 1 pinch of cinnamon
- 300 ml dry white wine
Preparation of apple compote with white wine and coconut blossom sugar with a fresh blueberry sorbetPeel the apples, remove the core and slice the apples in even cubes. Caramelize the 3 tablespoons of coconut blossom sugar in a hot pan and add the apple cubes. Stir well and let it simmer for a while before deglazing with the white wine. Now add the cinnamon and bring to a boil. Turn down the heat 2/3 and allow to reduce slowly until the apples soften and the sugar has become a syrup. Put the blueberries together with the remaining coconut blossom sugar in a mixer and blend in intervals. Slowly add some of water, until you have a nice sorbet. Put the prepared compote on a small dish, use two tablespoons to make sorbet quenelles and dress them on the compote. Finally, sprinkle with some extra blueberries and coconut blossom sugar and serve at once. Enjoy !!
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.