Apple Compote
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Apple Compote
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Quick and easy French apple compote recipe without sugar. Serve as dessert on its own, dollop on pancakes or enjoy with many other desserts or savouries.
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Ingredients
- 2 kg (4½lb) apple peeled and cored (weight with peel etc
- ½ teaspoon vanilla powder or 1 teaspoon vanilla extract/1 vanilla pod or bean
- 1 tablespoon honey Acacia, runny
- 100 ml (½ cup) water
Instructions
- Peel and core the apples, discard the pips and chop them up roughly. Place them in a saucepan with the vanilla, honey and water.
- Stew the fruit over a low-medium heat covered. Stir occasionally and after about 15-20 minutes, the apples will collapse into a purée.
- Either stir a bit more to keep a compote with bits. If you prefer a smooth sauce, then blitz it with a hand blender or in a processor.
- Leave to cool.
Notes
- Storage: keep in a sealed glass jar in the fridge for up to 5 days or freeze.
- Storage: keep in a sealed glass jar in the fridge for up to 5 days or freeze.
- If you're worried about the apples browning while chopping them, add a little lemon juice, although it's not necessary.
- Variations: in place of the vanilla, infuse a cinnamon stick or ½ teaspoon ground cinnamon. Also good made with half pears.
- Nutrition: per 336g portion for 6 people: GI 24, 1g protein, 1g lipids.
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