Leftovers #19 ~ Tea Infused Apple Compote Sauce

Leftover tea usually gets enjoyed as ice tea or on occasion as a Flappers ice tea however this time I had a few apples that had seen better days and decided to make a tea infused apple compote. Which became the delicious filling for crêpes. With only 4 ingredients it is super easy to make. 

Tea Infused Apple Compote Sauce

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Apples, peeled, cored and chopped; I used about 8 to 10 Granny Smith apples.

Leftover tea or freshly brewed tea, any flavour; I had about 1 cup and a bit of Fortnum's Smoky Earl Grey.

Cinnamon, how much depends on taste; I used about 2 teaspoons.

Sugar, dark brown or casters, it is up to you; depends on how sweet you want the compote to be. The tea I used had a very rich, smoky flavour so I wanted to add a bit of sweetness to balance the compote not to totally decimate the teas flavour.

Possibly after boiling you made need to thicken the sauce that is created by mixing a tablespoon of cornstarch with water in a separate bowl then adding it to the apple mixture; I did need to add a bit of this to thicken the sauce even though the apple to tea ratio was more, as you can see from the photo below. 

Place all ingredients in a large sauce pan and bring to a boil then turn down to medium heat and continue to simmer until apples are soft... not mushy they should still have some bite left.  

Remove from heat and if need be then stir in the corn starch mixture to thicken the sauce. 

Using a hand blender roughly chop the apple mixture however not blending too much as you do not want it the consistency of apple sauce. If you do not have a hand blender then use a stationary blender by pouring the apple mixture into the blender's jug, after it has slightly cooled, doing a few rough pulses however do not over blend.

This compote is great for crêpes, pancakes, French toast, cake fillings, served with cheese and crackers, pork, and chicken. Very versatile and easy to make.