Alan Turner, Terence Williamson

Apple Compote

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Preparation info
  • / a

    500

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
Brunch the Sunday Way: Over 70 delicious recipes from London's legendary Sunday Cafe
Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

  • About

Apple compote is best served with lemon polenta cake, but it's also delicious on porridge or granola and yoghurt. You don’t want it to be completely smooth – its really nice to have soft pieces of apple mixed with the creamy purée that the broken-down the fruit will give.

Ingredients

  • 3 Bramley cooking apples, peeled, cored and cut into 5cm (2in) dice
  • 2 Granny Smith apples, peeled, cored and diced into 5cm (2in) dice
  • 4 tbsp<

Method

Put all the ingredients into a non-stick pan and add 6 tablespoons water. Mix over a low heat until the sugar starts to dissolve, then raise the heat to medium and cook for 10–12 minutes. Whilst cooking, the apples will start to break down, which will create a rich chunky compote. Make sure you keep stirring so that the mixture doesn’t catch on the bottom of the pan, and don’t let the apples co