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Apple-fennel Compote

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
		La times, Latimes1	8	Servings

INGREDIENTS

2		Fennel bulbs
6		Baking apples
1	T	Butter
1 1/2	T	Olive oil
1/4	c	Apple cider vinegar
3/4	c	Orange juice
1		Cinnamon stick
10		Peppercorns -, to 12
1	T	Pernod -, to 2 tbspns

INSTRUCTIONS

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.
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. 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  Recipe Source: Los
Angeles Times - 11-22-1998  Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 64 Calories From Fat: 36 Total Fat: 4.1g Cholesterol: 3.8mg Sodium: <1mg Potassium: 85.9mg Carbohydrates: 7.4g Fiber: <1g Sugar: 5.5g Protein: <1g