Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
1 hour 15 min.
Easy
250 g
5 IngredientsLast modified on: November 8th 2017
For 250 g, you will need:
- 1
11.8 oz apple - 2
1 tablespoon caster sugar - 3
1 tablespoon water - 4
1⁄3 teaspoon vanilla sugar - 5
0 lemon
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 30 min.
Cooking: 10 min.
All in all: 1 hour 15 min.
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.
Peel 11.8 oz 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 1 tablespoon caster sugar to apples, then 1⁄3 teaspoon vanilla sugar, and pour in 1 tablespoon water and juice of 0 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 | 1 RDI=0 % | 60 RDI=6 % | 1 RDI=0 % | 250 RDI=10 % | 1,030 RDI: 10 % |
| Per 100 g | 0 | 20 RDI=2 % | 0 | 60 RDI=3 % | 260 RDI: 3 % |
How much will it cost?
- For 250 g : 0.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 12
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.
29 K 1 hour 50 min.
Apple oatmeal cookies for Sasha
These soft, no-sugar-added apple and oat cookies are ideal for very young children.
3,280 35 min.
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons.
98 K5 50 min.
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.
80 K5 2 hours 2 min.
Apple semelles (flat apple tarts)
The French semelle is a flat rectangular tart with a base of puff pastry. In this version, a layer of stewed apple is spread on the pastry, then topped with finely-sliced fruit.
158 K4.3 1 hour 5 min.
This recipe uses (among others)
Apple
Like these other recipes: Autumn apple and plum crumble pie, Apple and whisky crumble, Caramelized apple rice pudding, Sweet pancake rolls from Brittany, Tarte Normande, ... See them all 56
Water
Like these other recipes: Cretan Bread, Turban of sole with langoustines, Puff or flaky pastry (pâte feuilletée), Shortbread tart with sweet apricots and rosemary, Choux pastry (pâte à choux), ... See them all 135
Caster sugar
Like these other recipes: Clafoutis "Marie-Antoinette", Pear and strawberry verrine with tiramisu cream, Sicilian Epiphany Pie, Gravlax, Panettone, ... See them all 361
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Madeleines, Blackberry and almond fondant tart, Kumquat compote, Clementine sorbet, ... See them all 83
Other recipes you may also like
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.May 5th 2021308 K 14.9 1 hour 15 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.July 7th 20111.05 M4.5 7 min.
Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own!March 29th 2018336 K4 35 min.
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.February 1st 2015219 K5 1 hour 25 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011359 K4.0 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 1 comment already posted on this recipe