Homemade Apple Compote
This is not applesauce; you want to see the shape of the fruit. By keeping the heat controlled, the apples break down enough to create a natural syrup without dissolving into a puree.
Pick the right fruit for the texture you want.
Choose a firm, tart apple like Granny Smith or Braeburn if you want the pieces to hold their shape. Softer apples like McIntosh will turn into sauce quickly.
- Heavy-bottomed saucepan
- Wooden spoon
- Vegetable peeler
- Sharp paring knife
What goes in.
- 4large apples, peeled, cored, and cut into 1/2-inch cubes
- 2 tbspunsalted butter
- 3 tbspbrown sugar
- 1/4 cupwater or apple cider
- 1cinnamon stick
- 1 pinchsea salt
Managing the simmer
Use a heavy-bottomed pan to distribute heat evenly and prevent the sugars from scorching. Stir only occasionally—too much agitation turns the fruit into mush.
The method.
Heat the pan
Place your saucepan over medium heat and add the butter. Let it melt until it foams slightly.
Combine ingredients
Add the cubed apples, sugar, salt, cinnamon stick, and liquid. Stir once to coat the apples.
Simmer gently
Reduce the heat to low, cover the pan, and cook for 8 minutes. The steam is doing the work here, softening the centers.
Reduce the liquid
Remove the lid. Continue cooking for another 5 to 7 minutes. Watch for the moment the liquid thickens into a glossy syrup that coats the back of a spoon.
Finish
Remove the cinnamon stick. The apples should be tender enough to yield to the pressure of a spoon, but they should still look like distinct pieces.
Other turns to take.
Spiced and Boozy
Add a splash of dark rum or bourbon during the final two minutes of cooking to brighten the deep sugars.
Citrus Infused
Add a strip of lemon zest with the cinnamon stick and finish with a squeeze of fresh lemon juice to balance the sweetness.
When it doesn't go to plan.
Cut the cubes consistently so they cook at the same rate.
If the pan looks dry before the apples are tender, add another tablespoon of water.
The compote will thicken significantly as it cools; don't over-reduce it in the pan.
The ones that keep coming up.
Can I store this for later?
Yes, keep it in an airtight container in the refrigerator for up to five days. Reheat gently on the stove.
Do I have to use sugar?
You can omit it if your apples are naturally sweet, but the sugar aids in drawing the moisture out of the fruit to create the syrup.
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