Apple Compote

Name: Apple Compote
Cook time: 35 min
Total time: 35 min
Yield: Makes / a 500-g (1lb 2oz) jar
Cuisine: British
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 caster sugar; 1 tsp vanilla extract

Preparation info

/ a
500

Difficulty
Easy
Ready in
35 min

Appears in

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