Stewed apple (compote)


Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
2,215,478 14.1/5 for 819 ratings
Grade this recipe:

Last modified on: November 8th 2017

For 750 g, you will need:

Change those ingredients for: 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.
Keeping: Some days in the fridge, in a closed jar. Compote can be frozen.
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?
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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".

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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Source

Home made.

More recipes?

This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Apple semelles (flat apple tarts), Toffee apple upside-down cake, Cochelin d'Evreux, Apple and Blackcurrant Brioche Pies, Windfall apple jelly, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Sushi, Creamy risotto with diced vegetables and flax seeds, Stewed apricots, Ali Baba bread, Chocolate Chantilly , ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Foie gras cured in salt, Lemon tart, Lime (or lemon) curd, Pain perdu, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Bounty-style tart for Alison, Old style brioche, Black Forest gateau, Flambéd bananas , ... All

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