Apple Compote Recipe

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!

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

My way to a perfect compoteI would like to give you three of my maxims for your preparation:

  1. I peel the apples, cut them evenly and add lemon juice quickly. That way the apples don’t get brown.
  2. 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.
  3. 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
A dessert like a baroque painting: filigree, pleasurable and emotionally deep. © Thomas Sixt
apple compote ingredients
All ingredients for a classic, fine apple compote at a glance.© Thomas Sixt Food Photographer

2. Recipe Apple Compote

Step by step it’s easier. Below is the recipe with exact ingredients. Good success!

Apple Compote

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 83
Total Time 215 Min.
Preparation Time 15 Min.
Cook Time 20 Min.

Simple instructions for preparing stewed apples.

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4.99 from 1002 ratings

Apple Compote
Apple compote Recipe Image © 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
4 pc cloves
1/2 bar cinnamon
4 pc Star Anise


Apples close-up, natural garden apples of different sizes

Prepare Apples

Prepare the ingredients.

Start peeling 1 kg apples.

Cut Apples

Cut the apple quarters without the core into cubes of about 1 cm in size.

Apple pieces for compote cut in a bowl

Prepare cooking

Finish peeling all the apples and putting them in a bowl.

Lemon freshly sliced close-up
Lemon cut open on a board.

Prepare lemon

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.

Sugar close up brown sugar
Brown sugar

Add sugar

Add 150 g brown sugar.

Vanilla pod and vanilla pulp close-up

Add vanilla pulp

Halve a vanilla pod with a sharp knife. Scratch out the vanilla pulp with a knife.

Cinnamon - cinnamon stick close-up
Cinnamon Sticks

Add cinnamon

Break open a cinnamon stick lengthwise with your hand and halve it.

Anise, anise stars close-up
Anise stars

Add anise

Add 4 pieces of star anise.


Add cloves

Add 4 cloves.

Calvados bottle

Add calvados

Add 8 cl Calvados to the apples.

Vanilla pulp with pieces of apple and sugar in the background

Marinade 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.

Apple compote cooked in a pot with vanilla pod, clove, anise and cinnamon

Compote cooking

Heat the ingredients up in a saucepan and then simmer at a reduced temperature for about 20-30 minutes.

Apple compote
Classic apple compote


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 puree

Apple varieties info from chef Thomas Sixt
Every apple is an optical and culinary sensation! © Thomas Sixt Food Photographer

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:

Jars for filling with jam
The cleaned and disinfected jars, prepared for filling with home-made jam or compote

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.

Spicessugar, cinnamon, vanilla, star anise, cloves, ginger, chilli, cardamom, lemon peel zest, orange peel zest, mint
Liquidlemon juice, calvados, dry white wine, rum, orange juice, lime juice
Fruit Friendspears, 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

4.99 from 1002 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Absolutely wonderful this compote. It pleases the eye and the senses. 5 stars for the chef 🙂


    • Thank you, wish you a good time!