Apple-Fennel Compote
Recipe type: Side Dishes
Serves: 8
  • 2 small fennel bulbs
  • 6 baking apples
  • 1 Tablespoon butter
  • 1 1/2 Tablespoon olive oil
  • 1/4 Cup apple cider vinegar
  • 3/4 Cup orange juice
  • 1 cinnamon stick
  • 10 peppercorns (to 12)
  • 1 Tablespoon Pernod (to 2 Tablespoons)
  1. Cut fennel into thin slices. Peel, core and slice apples. Heat butter and olive oil in skillet over medium-high heat and cook fennel until softened, about 5 minutes. Add apples and cook several more minutes.
  2. Add vinegar, orange juice, peppercorns and cinnamon stick. Lower heat and simmer until apples are tender but not mushy, 15 to 20 minutes. Season to taste with Pernod.
This recipe yields 8 servings.

Each serving: 112 calories; 26 mg sodium; 4 mg cholesterol; 4 grams fat; 19 grams carbohydrates; 1 gram protein; 0.54 gram fiber
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