Stewed apple (compote)


Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
2.3M 1 859 4.1
Grade this recipe:

Last modified on: November 8th 2017

Keywords for this recipe:ClassicalCompoteStewed appleApplesLemonVanilla
For 750 g, you will need:

Change these quantities to make: 250 g 375 g 750 g 1 kg 500 g 2 kg 250 g
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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 ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 30 min.
Stewed apple (compote) : Photo of step #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.

Stage 2 - 2 min.
Stewed apple (compote) : Photo of step #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.

Stage 3 - 10 min.
Stewed apple (compote) : Photo of step #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.

Stage 4
Stewed apple (compote) : Photo of step #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.

Stage 5 - 1 min.
Stewed apple (compote) : Photo of step #5
Not absolutely needed, but if you like it smooth, Blend briefly to obtain desired consistency.

Stage 6 - 30 min.
Stewed apple (compote) : Photo of step #6
Leave to cool by placing bottom of pan in cold water for 30 minutes, and stirring from time to time.

Stage 7
Stewed apple (compote) : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
720 Kcal or 3,014 Kj4 gr173 gr3 gr
36 %1 %16 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
61 Kcal or 255 Kj< 1 gr15 gr< 1 gr
3 %<1 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 750 g : 1.82 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Apple charlotte with toasted brioche
Apple charlotte with toasted brioche

This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
251K3.8 2 hours 20 min.
Apple and pear tart
Apple and pear tart

Apples and pears are combined in this sophisticated autumn tart. The pears are laid decoratively on top of stewed apple.
67K 24.9 59 min.
Tarte à l'coloche
Tarte à l'coloche

This is a tart from northern France combining apples with caramel. The name in the ch'ti dialect means "bubble tart", on account of the bubbles made by the caramel while it is cooking.
6,036 1 hour 47 min.
Cochelin d'Evreux
Cochelin d'Evreux

This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.
55K5 2 hours 2 min.
Little apple turnovers with almonds and raisins
Little apple turnovers with almonds and raisins

These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
277K3.8 1 hour 31 min.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Canadian apple crumble, Cochelin d'Evreux, Toffee apple upside-down cake, Norman flambéed apples, Apple Pie, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Ciabatta, Vegetable stock, Hummus, Caramel semolina pudding with raisins, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Gravlax, Confit of quinces in Macvin, Caramelized pear custard tart, Baked Alaska, "Moelleux" cake batter, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Plum and almond panna cotta, Strawberry mousse with mascarpone, Gâteau Breton (Brittany butter cake), Pistachio tiramisu, Apple Pie, ... All
Other recipes you may also like
Chicken nems
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
468K3.8 2 hours 21 min. April 6th 2017
Blackcurrant coulis
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
411K 23.5 25 min. February 21th 2011
Spaghetti with mussels and basil
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
134K4.1 1 hour 40 min. September 14th 2011
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
316K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
332K4.3 1 hour 14 min. March 17th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 1 comments or questions on this recipe
  • Absolutely delicious, and so easy!
    Posted by Anna september 16th 2008 at 09:21 (n° 1)
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page