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
335 g apple - 2
1 tablespoon caster sugar - 3
1 tablespoon water - 4
1⁄3 teaspoon vanilla sugar - 5
0 lemon - Total weight: 395 grams
Change these quantities to make:
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Times for this recipe
Preparation: 35 min.
Resting: 30 min.
Cooking: 10 min.
All in all: 1 hour 15 min.
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Step by step recipe
Stage 1 - 30 min.
Peel 335 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".
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 €
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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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This recipe uses (among others)
Apple
Like these other recipes: Tatin apples with mascarpone cream, Express apple tart, Warm apple feuillantines, Caramelized apple "moelleux" cake, Apple macaronade, ... See them all 56
Water
Like these other recipes: Confit of carrots with bacon, Sorrel soup, Paella, Bacon rolls, Sugar syrup, ... See them all 136
Caster sugar
Like these other recipes: Blackcurrant jelly, Clafoutis "Marie-Antoinette", Moist chocolate cake, Piedmont pyramids, Bonnevaux apple tart, ... See them all 361
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Quince and apple compote, Tatin apples with mascarpone cream, "Moelleux" cake batter, Yvetot Douillons, Apricot blancmange, ... See them all 83
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