Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
2,213,361 14.1/5 for 819 ratings
Last modified on: November 8th 2017
For 250 g, you will need:
- 1
333 g apple - 2
1 tablespoon caster sugar - 3
1 tablespoon water - 4
1⁄3 teaspoon Vanilla sugar - 5
0 lemon - Total weight: 386 grams
How long does it take?
Time required for this recipe:
Keeping: Some days in the fridge, in a closed jar. Compote can be frozen.
| Preparation | Resting | Cooking | Start 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 30 min.
Peel 333 g 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".
Nutritional information
How much will it cost?
- For 250 g : 0.61 €
Recipes that use this recipe: 5
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Source
Home made.More recipes?
This recipe uses (among others) | Apple: You can check-out other recipes which use it, like for example: Tarte Jurassienne, Apple Tatin Terrine, Tart Tatin, Apple and Blackcurrant Brioche Pies, Norman flambéed apples, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Minted Melon, Du Barry soup, Fresh fruit in sabayon, Lemon and lime custard tart, French Family Cake, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: New tiramisu, Crusty pistachio, almond and apricot flan, Two-coloured chocolate-orange tart, Santiago Cake, Cranachan, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Crêpes Suzette, Cherry clafoutis, Gâteau Breton (Brittany butter cake), Yvetot Douillons, ... All |
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