Buttery Pound Cake with Harvest Apple Compote and Homemade Whipped Cream

Every weekend from May through October, Garden Chefs put on demonstrations in the Outdoor Kitchen, showing visitors some creative, simple ways to highlight the tastes of the season. With fall officially underway, the flavors are turning crisp and warm. 

This recent recipe from Chef Amanda Dew Manning takes advantage of the fresh, local apples that are at every farm stand at this time of year. Homemade whipped cream is always worth the little extra effort, and the addition of a dash of apple brandy here really kicks things up a notch.

Apple Compote

• 3 lb apples (use a variety of sweet and tart), cored and sliced

• 1/2 C sugar

• 1/2 C water

• 1/2 tsp cinnamon, ground

• 1/4 tsp cloves, ground

• 1/4 tsp nutmeg, freshly grated

• 2 Tbs apple brandy

Wash, core, and slice the apples. Place apples, sugar, water, and spices in a large, heavy bottom sauce pan. Bring to a boil and turn down heat to simmer. Cook for approximately 20 minutes, stirring occasionally. If apples appear dry, add a small amount of water. Taste for sweetness, and add an additional tablespoon or two of sugar as necessary. Add brandy, and simmer for 10 minutes more. If you desire a smoother consistency, break up any larger chunks of apples in the mixture.

Homemade Whipped Cream

• 1 C heavy whipping cream, chilled

• 1 Tbs powdered sugar

• 1 Tbs apple brandy

Using a stand or hand mixer or just a whisk and a strong arm, whip cream, powdered sugar, and brandy until soft peaks form. For best results, chill the (metal) bowl and whisk ahead of time.

Serve compote warm over sliced pound cake, and top with a dollop of whipped cream.

Garden Chef demos run every Saturday and Sunday from May through October at 12 PM, 1 PM, and 2 PM in the Edible Garden Outdoor Kitchen. Next time you're in the Garden on a weekend, be sure to stop by, try a nibble, and discover a new recipe!