In winter, when it’s on the chilly side even indoors, I don’t feel like eating cold food. I’ve found an explanation for that fact in the ancient Indian Ayurvedic medicine. This age old holistic science of health determines three different types of elements in a person (“doshas”). Many people have prevalently one of these elements, and become a kapha,
a pitta or a vata person. I am a vata type and as such, I should try to eat “warm, soft, foods that are well-cooked and well-spiced” during the cold season. Actually, that is exactly what I long for as well. No salads, no cold sandwiches or – even worse – ice cream.
Recently I had dinner guests, and for dessert I prepared an old favourite of mine: the Apple Compote with Rosemary. I found the recipe in an Italian magazine thirty years ago and it has since become a classic. A sweet, yet fresh and pleasantly seasoned dessert, which will feel like a soft, warm blanket over the dinner ☺
Apple Compote with Rosemary
500 g cooking apples (i.e. Boscoop or Granny Smith)
75 g (0,75 dl) sugar (brown sugar makes the dessert look less pretty…)
1 Tsp. dried rosemary or the double amount of fresh, if you find it
50 g (0,75 dl) almonds
40 g butter (if not salted, add a tiny, tiny pinch)
1. Toast the almonds lightly in a dry pan and let cool off.
2. Melt the butter in the pan.
3. Add sugar and make it dissolve in the butter by stirring well.
4. Peel the apples, and cut them into 1 x 1cm dices.
5. Chop the dried rosemary roughly.
6. Add diced apples and rosemary to the butter mixture.
7. Let it all simmer for about 15 min.
8. Chop the almonds roughly.
9. Garnish the compote with almonds and serve lukewarm.
This apple dessert does taste nice with some whipped cream or vanilla ice cream, for all of you who are not as sensitive to cold food as I am in winter 😉
PS Interested in taking an Auyrveda dosha test? Go here!