CookEat Recipe
Sago and Apple Compote
Tender palm sago in vanilla milk and cream, gently mixed with finely sliced butter-cooked apples.
Method
Steps
Step 1
Peel and core the three apples, cut them into quarters and then into fine slices. Put them in a frying pan with one ounce of butter, one tablespoon of sugar and half a teaspoon of vanilla essence.
Step 2
Cook the apples gently for about ten minutes, tossing occasionally, until softened while retaining the fine slices. Move the pan off the direct heat and keep it ready while the sago cooks.
Step 3
Thoroughly wash and drain the three ounces of dry palm sago. Put it in an enamelled saucepan with three-quarters of a pint of milk, the separate two ounces of sugar and the remaining half teaspoon of vanilla essence.
Step 4
Mix well, bring to a gentle boil and cook for about fifteen minutes, stirring along the bottom to prevent catching. Continue gently as needed until the actual sago grains are swollen and tender.
Step 5
Add all the cooked apples and their pan juices with one gill of cream. Mix gently and cook for about five minutes, keeping the fine apple slices distributed through the creamy sago.
Step 6
Pour into a deep compotier and serve promptly while warm.
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