Apple Compote
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Makes about 3½ cups, serving 6
- 3pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks
- 2tablespoons water
- 2tablespoons turbinado sugar
- 1tablespoon fresh lemon or lime juice
- Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
151 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 26 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.
Tip
- Advance preparation: The compote will keep for 5 days in the refrigerator.
Private Notes
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Cooking Notes
Silverthyme
A simple way to make this for serving one - peel and slice an apple. Place in a small cup or bowl and microwave for a minute or so until apple is cooked down. Sprinkle with a bit of sugar and lemon juice (optional) and a bit of sugar and cinnamon (or nutmeg, cloves, allspice)
DrPat
Thanks to my French mother-in-law, I always add some vanilla to any fruit dish - transformative!
LEL
If you add the citrus juice to the water and toss the cut apples with this mixture before heating, the compote will be lighter in color. The citric acid prevents browning from oxidation of certain compounds.
Also, different varieties of apples soften at different rates and to different degrees. When more than one variety of apple is used, texture of the final product will reflect the difference. This can be a benefit or a fault--you decide.
ko
Lovely served over vanilla ice cream.
The spices I used were ginger and nutmeg--excellent.
Aprilmom
What is turbinado sugar?
linda
I peel 1/2 the apples and leave the rest natural. That way there aren't so many peels that they detract from the pulp. Kids like it better that way.
Esperanza
For an intensely flavorful and rustic sauce, compote or filling, bake unpeeled apple chunks (about 4 lbs., any variety or mix of varieties, with or without spices + vanilla) layered in a lightly buttered shallow oven-proof pan until soft & gilded. An hour at 350 degrees should more than do it. Stir & mash slightly. Cool & enjoy.
Farmer’s Kitchen
Added 1/2 tsp of cinnamon, 1/2 tsp of vanilla (off heat), and a few raisins (~1/4 cup). Loved it.
EN
My whole family loved this. I used whole cloves (removed after cooking) and cinnamon. Thanks to the commenter about adding vanilla. It's genius and just a touch makes the dish. Better than my grandma's, which is saying something.
m
Used two aging pink ladies; subbed pommeau for the water, adding it in little sips throughout the steam. Juice of half a forgotten lime tsp dark brown sugar shake of cinnamon another half-splash of pommeau at the end. Delicious.
Lynne
1/2 rorsocker 1 tsp kamel 1 tsp vanilla 2 kg apples
Kim
On a rainy afternoon in Northern California, this was the perfect, fragrant recipe to make for fun. Followed the recipe and used cinnamon, nutmeg and vanilla (suggested by a note) with the lemon juice and sugar. Turned out perfectly - textured and with some chunks of soft apples still holding their own! Plan to serve as dessert tonight with creme fraiche.
Esperanza
For an intensely flavorful and rustic sauce, compote or filling, bake unpeeled apple chunks (about 4 lbs., any variety or mix of varieties, with or without spices + vanilla) layered in a lightly buttered shallow oven-proof pan until soft & gilded. An hour at 350 degrees should more than do it. Stir & mash slightly. Cool & enjoy.
Deb
Why aren’t quantities given for the spices I might add?
BklnDF
Because it's to taste, like many recipes like this. I love cinnamon, so my measurements with it are liberal. Other folks prefer just a hint of it.
Farmer’s Kitchen
Added 1/2 tsp of cinnamon, 1/2 tsp of vanilla (off heat), and a few raisins (~1/4 cup). Loved it.
ML
I never add water. But I cook the unpeeled apple slices in butter and brown sugar. Old fashioned fried apples.
Jan
I made this today with some of our orchard haul and put it on top of Martha's Maple Pecan Pancakes. It was a perfect early Fall brunch.
Guest
I put in 1.5 pounds of apples and 1.5 pounds of pears, actually turned out pretty well!
Gloria
A quick, delicious and nutritious dessert for 2 people: I used 2 cored, unpeeled Gala apples, cut into chunks, in a small saucepan with enough water just to cover the bottom. Simmer covered for 15 min. I added 1 tsp sugar, 1 tsp lemon juice and a sprinkle of cinnamon. Simmered for 5 min. Roughly mashed with potato masher, Topped it off with yoghurt.
Christopher
In addition to lemon juice, I also added lemon zest and orange zest, as well as granulated ginger. Also, I wholeheartedly agree with DrPat's suggestion of adding vanilla. The citrus and vanilla together transform the oh-so-simple apple into an epicurean dessert with complex layers of tastes on the tongue and in the nose!
EN
My whole family loved this. I used whole cloves (removed after cooking) and cinnamon. Thanks to the commenter about adding vanilla. It's genius and just a touch makes the dish. Better than my grandma's, which is saying something.
Donna
Super simple and so delicious. I actually did not peel my apples. We eat this on oatmeal or ice cream or just in a bowl.
Simone
Needed to mash at end but enjoyed the final product. Added 1 tsp vanilla, baking spices, and skipped the sugar.
kirk
First.time and was very happy with the compote. 6 pink lady’s, 3 peeled 3 unpeeled. Some cinnamon, nutmeg and a couple of allspice berries and whole cloves. Lots of sampling for texture and taste. Served chilled the next day. Thanks
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