Following on an apple theme, having written about making apple juice from left over apple peels and cores, I thought it might be worth actually posting a recipe for what to with the actual apples. Make apple compote.
But first you may ask, depending on where you live in the world, what is apple compote? Particularly the ‘compote’ part. Well, it is rather like apple sauce, but a bit chunkier.
Where as apple sauce tends towards a purée texture, compote lends itself to more of a chutney concept. Oh, and this recipe is particularly useful for using up bruised or blemished apples. Just cut away the bad bits.
So herewith, a delicious recipe for apple compote:
8 to 10 apples; peeled, cored, and cut into 1-inch pieces
60 ml / 1/4 cup water
2 teaspoons fresh lemon juice (less if apples lean to tart in flavour)
1 teaspoon ground cinnamon
Combine apples, water, lemon juice, and cinnamon in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until apples have softened, about 25-30 minutes.
Depending on how you chunky or not you like your compote, you can either blend it (I recommend using an immersion blender) until smooth, or you can use a potato masher for a chunkier version. Or, if you are like me, just leave as is, as some of the apples will have broken down, whilst others remain chunky pieces.
Once the apple compote has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. It will keep in the fridge for one week.
You could vary this recipe by adding raisins, almonds, and/or some nutmeg or allspice. All of which will add to the flavour of autumn. You can also freeze or can this apple compote (Instructables – How to Can).