Apple Compote

115 Reviews
95% would make this recipe again

A delicious, healthy, and easy way of completing the meal. I make sure I always have some compote either in the refrigerator or in the freezer.

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Ingredients

??? apples ???
??? water, approximately ???
??? sugar [optional] ???

Before you start

A food mill will be very useful to purée the apples, without having to peel them first.

Method

  1. Cut the apples into quarters without peeling them. Put them in a saucepan.
  2. Pour about 1-2 cm of water in the bottom of the saucepan and add sugar (optional). Cover and cook over low heat about 10 min, until the apples are softened completely.
  3. Purée the apples using a food mill. Let the purée cool down and serve cold or at room temperature.

Observations

The compote keeps up to 10 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

100

Fat

0 g

1 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

28 g

9 %

Fibre

4 g

15 %

Sugars

21 g

Net Carbs

24 g

Protein

1 g

Vitamin A

2 %

Vitamin C

15 %

Calcium

1 %

Iron

2 %
More info

Claims

This recipe is :
Source of  :
Fibre, Potassium, Vitamin C, Vitamin K
Free  :
Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

115 Reviews (109 with rating only) 95% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
december 07, 2009 | I would make this recipe again

Super easy and way better than store bought! Great way to use all those cheap autumn apples. Its so fast using a vegetable mill and not having to peel away all those skins! I added a cinnamon stick, split in two (much prefer it to ground cinnamon). I cut the sugar by half and still found it too sweet - next time I'll only use a quarter or none at all.

Useful 3
april 06, 2013 | I would make this recipe again

**Great for Pressure Cookers** My notes, thought I'd share Cortland, Spy or Spartan apples > Seasonal Quarter apples and add to pressure cooker Brown sugar- one Tbsp per 4 lbs of apples Cinnamon- 1-2 tsp 1/2 to 3/4 cup water (depending on pressure cooker size size) Pressure cooker- 4 minutes on high pressure Quick release, no problem with apples being suddenly decompressed, it's apples sauce Food Mill - use medium screen Press cooked apple through food mill, skin, cores seeds and all. Done! If you don't have a food mill use a plastic spatula and press the cooked mix through a metal mesh sieve. Saves on the peeling and coring...

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Super quick and super easy. I usually don't like Macintosh apples at all, but I DO know they cook the best so I used those. I put in the sugar and the sweetness is just right. Someone mentioned adding a cinnamon stick and I think I will try that next time...:) Amended: I put cinnamon this time and instead of sugar, honey. It was even better! I also put less of the liquid in to make it a little less runny. I strained out the skin and it was super smooth.

Useful 0

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