Fruit-filled Æbleskivers

Chef’s Josh’s Æbleskiver recipe includes three fruit compotes that are used to fill the pastry. The real trick to perfect Æbleskivers is to practice making the turn adeptly at the right time so that both sides are golden brown.

Banana Compote


  • 1 1/2 cups orange juice
  • 1/4 cup lemon juice
  • 1/4 cup maple syrup
  • 2 tablespoons brown sugar
  • 1/4 cup unsalted butter
  • 2 large bananas, diced

Directions: In a stainless steel pot combine the orange and lemon juice and boil for 20 minutes. Reduce the heat to medium and add the maple syrup and brown sugar. Stir until the sugar has dissolved. Remove from the heat and whisk in the butter. Cool slightly and add the diced bananas. Keep warm but do not boil again.

Apple Compote


  • 1/4 cup sugar
  • 1 vanilla bean, split in half
  • 2 cups apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/16 teaspoon ground ginger
  • Pinch salt
  • 4 large Golden Delicious apples, peeled, cored, and cubed

Directions: In a large saucepan, combine the water, sugar, vanilla bean and seeds, Calvados, cinnamon, cloves, nutmeg, and salt and bring to a boil. Boil gently until the sugar is dissolved and the mixture thickens slightly, about 5 minutes. Add the apples and return to a boil. Lower the heat and simmer, stirring occasionally, until the apples are very tender and the mixture thickens, about 20 minutes. Remove from the heat and remove the vanilla bean pods. Let cool to room temperature before serving.

Blueberry Compote


  • 2 cups frozen blueberries
  • 5 oz grape juice
  • 1/4 cup sugar
  • 2 teaspoons lemon juice

Directions: Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.



  • 2 egg whites
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 4 tablespoons butter, melted
  • 2 cups milk
  • 1 cup canola or olive oil

Directions: 1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside. 2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and milk at one time and beat until smooth. Gently fold in the egg whites last. 3. Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. Using a teaspoon stuff each one of the pancakes with your favorite fillings. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but wooden coffee stirs will work). Continue cooking, turning the ball to keep it from burning.

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