Caramelised Apple and Passionfruit Compôte


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This recipe is a good all-rounder — try it served on pancakes with ice cream, as a topping on grilled brioche with crème fraîche, or simply with some custard. This will keep in a sealed container in the fridge for 3–4 days but, because of the butter content, it does need to be warmed a little before you serve it.


  • 4 firm cooking or Granny Smith apples, peeled and cored and cut into sixths
  • 150 g (5 oz) unsalted butter
  • 150 g (5 oz) demerara sugar
  • 180 ml (6 fl oz) orange juice
  • 6 passionfruit, pulp removed


    Peel and core apples and cut each one into sixths. Put butter and sugar into a deep-sided saucepan and slowly melt, stirring until sugar is dissolved. Turn the heat up and cook until it caramelises — you will begin to smell this change and the colour will deepen.

    Add apple segments to sugar mixture and stir gently, being careful not to burn yourself. Add orange juice and bring to the boil, cover and simmer until apples are almost cooked, but not breaking up.

    Lastly, add passionfruit, simmer another minute, then remove from heat and it’s ready.