On Mon, 16 Jan 2017 16:54:44 -0700, graham > wrote:

> By coincidence, I came across this recipe over the w/e. It is from Laura
> Calder's book: "Paris Express". I tried to find her recipe online but
> failed. her it is from the book:
>
> Apple and red onion compote
> 2 royal gala apples
> 2 granny smith apples
> 1 medium red onion, sliced
> a handful of fresh thyme leaves
> 55g butter in small dice
> s&p
> 1 tsp cider vinegar
>

Thank you. I have half an already cooked pork loin in the freezer
waiting for me to do something with it and that sounds like a great
accompaniment.
> Cut each apple into 8 wedges and remove the core. Put a layer of apples
> in a medium saucepan followed by a layer of onion, thyme and butter
> Season with s&p. Repeat layering until all the ingredients have been
> used up. Sprinkle with the vinegar. Cover and cook on low heat until the
> apples and onion are tender.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.