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Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
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
Times for this recipe
Preparation
35 min.
Resting
30 min.
Cooking
10 min.
All in all
1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - ⌛ 30 min.
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.
1st important note: It's important that apple pieces are small, and of regular size, so that they cook quickly and evenly.
Stage 2 - ⌛ 2 min.
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.
2nd important note: Don't add too much water, only the minimum to produce a compote and not a soup.
Stage 3 - ⌛ 10 min.
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.
3rd important note: Cover the pan tightly, to conserve the small amount of water and prevent apples from burning.
Stage 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.
4th important note: You don't need to cook a long time, the longer you cook, the more the fruit loose their vitamins.
Stage 5 - ⌛ 1 min.
Not absolutely needed, but if you like it smooth, Blend briefly to obtain desired consistency.
Stage 6 - ⌛ 30 min.
Leave to cool by placing bottom of pan in cold water for 30 minutes, and stirring from time to time.
Stage 7
Transfer to a jar or other sealed container, and keep in the fridge.
Stage 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".
Keeping: Some days in the fridge, in a closed jar. Compote can be frozen.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 RDI=6 % | 192 RDI=73 % | 3 RDI=4 % | 735 RDI=37 % | 3,079 RDI: 37 % |
| Per 100 g | 0 | 16 RDI=6 % | 0 | 62 RDI=3 % | 262 RDI: 3 % |
How much will it cost?
- For 750 g : 1.85 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
Apple
Like these other recipes: Tatin apple diplomat tart, Toffee apple upside-down cake, Warm apple feuillantines, Tatin apples with mascarpone cream, Tarte Jurassienne, ... See them all 62
Water
Like these other recipes: Minted Melon, Lemon and lime custard tart, Sorrel soup, Blackcurrant liqueur, Minestrone, ... See them all 141
Caster sugar
Like these other recipes: Chocolate rolls (petits pains), Clafoutis "Marie-Antoinette", Croissant dough apples, Yeast-based flaky dough (for croissants), Warm apple feuillantines, ... See them all 378
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , Kouign-amann, Clafoutis batter, Viennese Shortbread, Pistachio tiramisu, ... See them all 88
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