Stewed apple (compote)


Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
2,292,699 14.1/5 for 847 ratings
Grade this recipe:

Last modified on: November 8th 2017

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.
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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).

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Some recipes that use this recipe

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See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Quince and apple compote, Apple Tatin Terrine, Rice pudding with fruit and nuts, Tart Tatin, Apple and almond gratin, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Aperitif rolls, Green parsley tahini sauce, Caramel rice pudding, Peanut rolls, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Pannacotta and blackcurrant crumble, Household cake (Gâteau de ménage), Biscuit de Savoie sponge cake, Little caramelized peach tarts, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Flambéd bananas , Plum and almond panna cotta, Lemon tart, Santiago Cake, ... All

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