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
1 ½ cup 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 1 ½ cup 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
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
277 K3.8 2 hours 20 min.
Apple oatmeal cookies for Sasha
These soft, no-sugar-added apple and oat cookies are ideal for very young children.
1,229 35 min.
Apple and pear tart
Apples and pears are combined in this sophisticated autumn tart. The pears are laid decoratively on top of stewed apple.
96 K 24.9 60 min.
Apple amandine tarts from Brélès
Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream.
186 K3.7 1 hour 10 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.
96 K5 50 min.
This recipe uses (among others)
Apple
Like these other recipes: Windfall apple jelly, Rolled chestnut and apple brioche, Four quarters (adding fruit), Tatin apple diplomat tart, Apple and almond cake, ... See them all 55
Water
Like these other recipes: Chicken nems, Pilau rice, How to seal a terrine or casserole dish, Vegetable stock, Grapefruit cake, ... See them all 134
Caster sugar
Like these other recipes: Chocolate and matcha tea biscuits, Lemon and grated apple tart, Muffin dough, Comtoise apple charlotte, Apple macaronade, ... See them all 357
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Stewed apricots, Clafoutis batter, Moist chocolate cake, Chantilly cream, ... See them all 82
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025292 K 24.5 3 hours 8 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.October 6th 2010432 K3.3 35 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020320 K5 2 hours 25 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018374 K 14 1 day 1 hour 25 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020526 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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