Apple Compote Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
At this point I would like to present my professional version of the Apple Compote Recipe.
With a detailed step by step instruction I accompany you to the perfect result.
Autumn time is apple time. The apples ripen now not only in the supermarket shelf, but also in the gardens and on public trees.
There are so many wonderful varieties in small and large, sweet and sour, red, colourful and yellow.
This variety inspires me, because with all of them you can cook, bake and also grill and fry great dishes and dishes! I picked my apples myself: It is a special mix of small varieties.
Small apples are usually particularly healthy and aromatic… hmm
You are invited to follow my recipe suggestion, I also present many variants. I wish you good luck!
Table of Contents
1. Shopping List for Apple Compote
For our aromatic cooked fruits I didn’t need long to think: Here I proudly show you my classic variant with a fine Calvados note.
Ingredients list for Shopping/Garden and Kitchen Check
- star anise
My way to a perfect compote I would like to give you three of my maxims for your preparation:
- 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.
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!Motivation Tip from Chef Thomas Sixt
2. Recipe Apple Compote
Step by step it’s easier. Below is the recipe with exact ingredients. Good success!
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 215 Min.
Simple instructions for preparing stewed apples.
|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.
Add vanilla pulp
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!
3. Nutritional Information
4. What kind of Apples for a Stewed Apples?
I would recommend any aromatic apple and as far as possible self harvested apples or fallen fruit!
Elstar, Jonagold, Alkmene, Braeburn, Holsteiner Cox, Boskoop, Gala, Idared… all are equally suitable for compote or pureeApple varieties info from chef Thomas Sixt
5. 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!
6. Variants of the Apple Compote
A 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|
7. What Goes Well with Apple Compote
Apple compote harmonises excellently with the following dishes…
8. More Recipes Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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