Stewed apple (compote)


Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
2.44 M 4.1/5 (891 reviews)
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Last modified on: November 8th 2017
For 750 g, you will need:

Change these quantities to make:
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
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Stewed apple (compote)
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)
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)
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)
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)
Not absolutely needed, but if you like it smooth, Blend briefly to obtain desired consistency.

Stage 6 - 30 min.
Stewed apple (compote)
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)
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 recipe3 RDI=1 %190 RDI=20 %3 RDI=0 %740 RDI=40 %3,080 RDI: 40 %
Per 100 g020 RDI=2 %060 RDI=3 %260 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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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The 1 comment already posted on this recipe
  • Absolutely delicious, and so easy!
    Posted by Anna september 16th 2008 at 09:21 n° 1

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