Apple Compote Recipe (2024)

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)

Thanks to my French mother-in-law, I always add some vanilla to any fruit dish - transformative!

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.

Lovely served over vanilla ice cream.
The spices I used were ginger and nutmeg--excellent.

What is turbinado sugar?

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.

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.

Added 1/2 tsp of cinnamon, 1/2 tsp of vanilla (off heat), and a few raisins (~1/4 cup). Loved it.

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.

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.

1/2 rorsocker1 tsp kamel1 tsp vanilla2 kg apples

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.

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.

Why aren’t quantities given for the spices I might add?

Added 1/2 tsp of cinnamon, 1/2 tsp of vanilla (off heat), and a few raisins (~1/4 cup). Loved it.

I never add water. But I cook the unpeeled apple slices in butter and brown sugar. Old fashioned fried apples.

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.

I put in 1.5 pounds of apples and 1.5 pounds of pears, actually turned out pretty well!

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.

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!

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.

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.

Needed to mash at end but enjoyed the final product. Added 1 tsp vanilla, baking spices, and skipped the sugar.

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