Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
2,104,519 14.1/5
Last modified on: November 8th 2017
For 750 g, you will need:
- 1 : 1 kg apple
- 2 : 3 tablespoons caster sugar
- 3 : 4 tablespoons water
- 4 : 1 teaspoon Vanilla sugar
- 5 : ½ lemon
- Total weight: 1,175 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 33 min. | 30 min. | 10 min. | 1 hour 13 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Peel 1 kg apple, cut into four and remove the core, then cut each quarter into small pieces, and put in a pan. 1st important note: It's important that apple pieces are small, and of regular size, so that they cook quickly and evenly. |
30 min. |
| 2 |  | Add 3 tablespoons caster sugar to apples, then 1 teaspoon Vanilla sugar, and pour in 4 tablespoons water and juice of ½ lemon. 2nd important note: Don't add too much water, only the minimum to produce a compote and not a soup. |
2 min. |
| 3 |  | Cover and put on low heat, until apples are just tender (approximately 10 minutes). 3rd important note: Cover the pan tightly, to conserve the small amount of water and prevent apples from burning. |
10 min. |
| 4 |  | Take off heat and remove lid. 4th important note: You don't need to cook a long time, the longer you cook, the more the fruit loose their vitamins. |
|
| 5 |  | Not absolutely needed, but if you like it smooth, Blend briefly to obtain desired consistency. | 1 min. |
| 6 |  | Leave to cool by placing bottom of pan in cold water for 30 minutes, and stirring from time to time. | 30 min. |
| 7 |  | Transfer to a jar or other sealed container, and keep in the fridge. | |
| 8 | You can also watch this small video which summarize the recipe. |
Remarks
The kind of apples used will strongly influence the taste and the texture of your compote, so choose good ones. In my opinion, the best compotes are made with slightly acidic apples like the "reinettes".
Nutritional information
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 750 g : 1.82 €
Recipes which use it: 5
 |  |  |  |  |
Source: Home made.
More recipes?
This recipe use (among others) | Apple: You can check-out other recipes which use it, like for example: Four quarters (adding fruit), Rice pudding with fruit and nuts, Quince and apple compote, Cochelin d'Evreux, Warm apple feuillantines, ... [All] |
 | Water: You can get more informations, or check-out other recipes which use it, for example: How to cook rice in rice-cooker, Rabbit civet "à la normande", How to heat milk without it catching on the bottom of the pan, Two-olive ciabatta, Du Barry soup, ... [All] |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Four quarters, Poaching syrup, French Family Cake, Naan, Quick Strawberry Millefeuille, ... [All] |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Santiago Cake, Nantes Tourton, Tatin apples with mascarpone cream, Old style brioche, ... [All] |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)
Note: We'll never share your email with anyone else.
Follow this recipe (as 16 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 1 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.