Apple and Pear Compote with Churros

  • Preparation Time30 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyMedium

For the apple and pear compote

2 apples (peeled, cored and cut into 2cm pieces)
2 pears (peeled, cored and cut into 2cm pieces)
Sprig rosemary
75g sugar
50g butter
Splash cream

For the churros

200ml water
Pinch salt
2 tbsp sugar
60ml vegetable oil
120g plain flour
1 tsp baking powder
1 egg
1L vegetable oil for frying
Extra sugar for coating

For the compote, pour the sugar in a frying pan and heat until it starts to turn to caramel. Add the butter, rosemary then add the fruit. Stew for 10mins until the apples and pears are soft. Pour in the cream.

For the churros, add the water, sugar, salt and oil in a pan. Bring to the boil then add the flour and baking powder and mix well until the mix is smooth. When cool add the egg and mix well. Spoon into a piping bag with a fluted nozzle. Heat the oil in a saucepan until 180C. Pipe the mix into the oil (10cm in length). Cook for 3mins or until golden brown. Remove with a slotted spoon and place in the sugar.

To serve, spoon the compote into a small ramekin and place the Churros on a plate.

Churros with Apple and Pear Compote

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