How To Make Yummy Apple Compote with Cinnamon
June 12, 2019 2:37pm CST
It’s June. I live in the Northern hemisphere. The first fresh strawberries are on the market. Wonderful! What else can I buy? There are no other fresh endemic fruits on offer now. I refuse to buy fresh apples from Chile which have travelled for thousands of kilometres. In order to arrive in Europe in good condition they must be full of preservatives. I can buy pesticide-free apples at the local farmers’ market from the last harvest in autumn which the farmers store in their basements to keep them wrinkle-free and ‘fresh’. The area where we live is full of orchards. A village nearby offers 60 different kinds of apples ! The apples I can buy now are not bad but somehow don’t seem to be the real thing at this time of year. I eat some but the majority becomes compote which means cooked apple slices or pieces. I could also make apple purée, but I prefer compote. I peel the apples and put the slices/pieces into a pot with only so much water that they don't stick at the bottom when cooking. Then I add a big spoonful of sugar. It's better not to put in too much if you have no experience. If you find you want more, you can still add some at the end of the cooking process. Some cinnamon is also good. The same here: you can put it in at the beginning or at the end, it doesn't matter. Turn on the electricity or gas, when the water starts boiling, reduce heat to minimum. How long does it take until the apples turn into compote? It depends on the kind of apples you've got. Some become soft sooner than others, but the difference isn’t great. You shouldn't leave the pot alone but stir occasionally. After about 15 to 20 minutes the apple slices/pieces are soft and the kitchen is filled with a wonderful smell. You can eat the compote cold as a dessert, but it's also good warm directly out of the pot! If you feel like refining the dessert, you can put some whipped cream or some yoghurt or vanilla pudding on top. From experience I can tell you that home-made apple compote never lasts long. Miraculously, it disappears in no time. pic: pixabay
16 people like this
• United States
Your apple compote would taste better than my microwave-for-10-minutes apple chunks, sprinkled with cinnamon, a dash of sweetener, and a bit of 0-calorie butter. I have my eggplant and will follow your recipe tomorrow!! I did find vegetarian-friendly Parmesan cheese.
• United States
I used to make baby food applesauce when the kids were babies . . . but we still have applesauce every now and then. I peel, chop, and throw in the apples with a bit of water into a crockpot - and let it sit there until I can mash it up with a fork. I like it as is, but everyone else here likes it with a bit of ground cinnamon. These days, we like it rather chunky - somewhere in between sauce and compote!
• United Kingdom
I like fruit compote, I just made rhubarb, strawberry and ginger (no need for sugar really) and ate some with ice-cream. I beg to differ regarding imported fruit though. Obviously fresh and locally-grown is best, but in fact fruit that is imported by ship is not so terrible, shipping is one of the most environmentally-friendly forms of transport and the fruit is not filled with preservatives but is chilled and/or stored under nitrogen. The same method of storage is used by large-scale producers in the UK and I expect, in other European countries too. That's why apples in winter are no longer the little shrivelled-up things they used to be!