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A perfect dessert for gray, cold days: melt-in-your-mouth apples and aromatic black olive caramel..
You probably know as well as I do that olives are used in savory dishes. But olives in desserts? I had already tasted them in a «fine dining» version. All that was left to do was try them in a «cottage cuisine» version. So my girlfriend and I got to work.
The recipe is, of course, delicious. Surprising, but also balanced, especially if you choose apples with a good amount of tartness. It is very easy to make and adds a refined touch to a simple apple compote, which is not insignificant when you like to cook chic but also quick meals.
We decided to make this dessert because it's perfect for gray, cold days: melt-in-your-mouth apples and aromatic black olive caramel. The little apple trees I bought this fall arrived from the garden center covered with apples, which was perfect timing. So we were able to use apples straight from the garden, but if you don't have any, tart apples that hold their shape when cooked will do just fine.
And olive caramel? That's because I love olives. In all their forms. They remind me of the SOUTH, the sun, Italian-style aperitifs, fragrant tagines, Spanish-style breakfasts, ripe tomatoes, and olive oil. In short, everything that adds joy to life. The only thing that really matters for this caramel is the quality of the olives: never use olives that have simply been dipped in black dye. Not only will they not taste good in your dish, but they are also not good for your health. You will therefore need real black olives. I used Kalamata olives, but you can also make the recipe with Taggiasche or Nyons olives.
There you have it! This dessert combines seasonal ingredients and sunshine, even in winter! Honestly, what more could you ask for in life? You'll find other seasonal recipes throughout this site. They're always simple, easy to prepare, and suited to the whole family's tastes.
: Compotée aux pommes et caramel d’olives noires
Ingredients
- 1 kilogram apples - 1 large apple per person
- 400 grams sugar
- 200 milliliters white wine
- 400 milliliters water
- 125 grams pitted black olives - Kalamata, Nyons, Taggiasche
Preparation
- Peel the apples, remove the cores, and cut into small cubes.
- Prepare a syrup with 250 grams of sugar and water. Melt the sugar in the water, add the diced apples and white wine when it comes to a boil. Cook over medium heat until tender.
- Meanwhile, finely chop the olives.
- Prepare the caramel: in a small saucepan, melt the remaining sugar (150 grams) with 1 tablespoon of water. Allow the mixture to caramelize until the caramel turns a nice amber color. Watch constantly and stir continuously to obtain a smooth caramel. Remove from heat as soon as it is ready.
- Add the blended olives to obtain a smooth sauce. If desired, blend again to obtain an even finer texture. Allow to cool.
- If necessary, drain the apples. Pour a dash of caramel onto a plate and add the apples alongside. There you go! It's ready to eat.
