Apple Compôte With Apple Purée And Mini Doughnuts


Ingredients For the apple compôte
  • 50g/2oz butter

  • 2 dessert apples, such as Golden Delicious, skin and core removed, cut into1cm/½in dice

  • ½ tsp ground cinnamon

  • 1-2 tsp caster sugar, to taste

For the apple purée
  • 25g/1oz butter

  • 2 cooking apples, such as Bramley apples, skin and core removed, roughly chopped

  • 1 tbsp water

  • 1-2 tsp caster sugar, to taste

For the mini doughnuts
  • 125g/4½oz strong white flour

  • pinch salt

  • 75g/3oz caster sugar

  • 15g/½oz butter, softened

  • 75ml/3fl oz water

  • 10g easy-blend yeast

  • vegetable oil, for deep frying

  • 500ml/17fl oz vanilla ice cream, to serve


James Martin's Bite-sized Doughnuts Make An Extra-special Dinner Party Dessert Or Can Be Handed Round As Sweet Canapés.

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