Apple Compote Recipe, a classic Compote perfectly prepared like a Pro
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Small apples are usually particularly healthy and aromatic… hmmYou are invited to follow my recipe suggestion, I also present many variants. I wish you good luck! Making glazed Apples with Balsamico I will show you in another post. © Thomas Sixt Food Photographer
Table of Contents
1. Prepare Apples as Dessert and Side DishFor our aromatic cooked fruits I didn’t need long to think: Here I proudly show you my classic variant with a fine Calvados note. A dessert like a baroque painting: filigree, pleasurable and emotionally deep. © Thomas Sixt Food Photographer For such a fine compote for eyes, nose, mouth and stomach you do not need much time and only some ingredients.
Don’t take the glass in the supermarket – a homemade apple compote tastes 1000 times better!All ingredients for a classic, fine apple compote at a glance.© Thomas Sixt Food Photographer Ingredients list for Shopping/Garden and Kitchen Check
- star anise
- I peel the apples, cut them evenly and add lemon juice quickly. That way the apples don’t get brown.
- Add sugar, calvados, vanilla and the other spices and mix well. Then I let my apple pieces stand in the marinade for almost 3 hours.
- At the stove I let the apples simmer for a while in the closed pot. A part of the liquid evaporates naturally and a wonderful consistency develops.
2. What kind of Apples for a stewed Apple?Every apple is an optical and culinary sensation! © Thomas Sixt Food Photographer
Elstar, Jonagold, Alkmene, Braeburn, Holsteiner Cox, Boskoop, Gala, Idared… all are equally suitable for compote or pureeI would recommend any aromatic apple and as far as possible self harvested apples or fallen fruit!
3. How durable is my Apple Compote?You can store my compote in the fridge for 3 days. For a larger stock I take this way:
- I use sterile screw glasses.
- Therefore I put the empty, heat-resistant glasses together with the lids in a pot with boiling water.
- My compote has to be very hot in the glass.
- Then quickly put the lid on it and screw it down tightly.
- Thus the compote in the glass holds nearly 1 year. – By the way also a great gift and souvenir!
4. Variants of the Apple CompoteA compote on apples isn’t applesauce. A compote is lumpy. The apple sauce is rather the pureed variant. This can be achieved quickly by stroking through a sieve. So the difference is not big. It is only a question of the desired haptics on your tongue. I love haptic and optical the compote 🙂 There are many ways to Rome, i.e. many tastes. Therefore I would like to present you wonderful variants of my presented classic.
|Spices||sugar, cinnamon, vanilla, star anise, cloves, ginger, chilli, cardamom, lemon peel zest, orange peel zest, mint|
|Liquid||lemon juice, calvados, dry white wine, rum, orange juice, lime juice|
|Fruit Friends||pears, rhubarb, mango, orange|
|Fits to...||pure, grated cake, rice pudding, yoghurt, cake, vanilla ice cream, fried liver, game, poultry such as duck and goose, braised beef|
5. Here is the RecipeStep by step it’s easier. Below is the recipe with exact ingredients. Good success!
Preparing apple compote, recipe with step by step photos. A professional cook’s guide by Thomas Sixt.
|1000||g||apples (My apples are self-picked)|
|150||g||brown sugar (I take raw cane sugar)|
|1||pc||Lemon (I use an organic lemon)|
|8||cl||Calvados (original from Normandy)|
|1||pc||vanilla pod, the vanilla pulp|
Prepare the ingredients. Start peeling 1 kg apples.
Cut the apple quarters without the core into cubes of about 1 cm in size.
Finish peeling all the apples and putting them in a bowl.
Halve a lemon and squeeze the juice over the apple pieces. Stir once so that there is lemon juice everywhere and the apples do not turn brown.
Add 150 g brown sugar.
Halve a vanilla pod with a sharp knife. Scratch out the vanilla pulp with a knife.
Break open a cinnamon stick lengthwise with your hand and halve it.
Add 4 pieces of star anise.
Add 4 cloves.
Add 8 cl Calvados to the apples.
Add all the ingredients to the apples and mix with a wooden spoon. Now leave the apples in the marinade in the fridge for about 3 hours.
Heat the ingredients up in a saucepan and then simmer at a reduced temperature for about 20-30 minutes.
Remove the compote from the heat and allow to cool. Pour into bowls. To eat, remove cinnamon, aniseed and cloves. Enjoy your meal!
6. Overview of Calories and Nutritional Values
7. Recipes to match this Dish
Apple compote harmonises excellently with the following dishes…