Last updated on August 29th, 2024.
The best way to describe this easy Apple Compote is as a “Candied Apple Preserve.” It’s like a caramelized apple that has taken a dive into sweet syrup, softening as it sheds its crispy texture.
If there is an apple recipe I want you to try during or off apple season, is this easy and delicious apple compote recipe, (also this Jewish Apple Cake). Because it is that tasty and above all unique. This is not your every day Fruit Compote. To make this recipe, I used my mom’s Candied Carrots recipe, she makes almost every jewish holiday, and it lasts for weeks and weeks. There is always a giant jar full mini carrots swimming in golden dark caramelized sugar syrup. So, I, an Americanized girl replaced the carrots with fresh apples. And it is so much better. The apples’ flavor is so much deeper and enhanced from the caramelized sugar and cinnamon, and the texture is the perfect soft and yet crisp, you just want to go for more.
I know what you’re thinking: this is the perfect topping for french toast, pancakes, vanilla ice cream, and also savory dishes, but to be honest, it is perfect to eat it by the spoon.
For more apples recipe check out this Polish Apple Cake, this Caramelized Honey Apples Cake and this Italian Apple Cake.
Ingredients
The complete recipe including measurements is at the bottom of this post on this recipe card.
- Apples. The shape and size of the apples, is up to you, the thinned you slice then, the more candy like they will become and the more liquid will come out. Because we are cooking the apple for over twenty minutes and with a large amount of sugar, the best apples to use are firm and sour apples like Granny Smith apples and Honey Crisp apples.
- Lemon juice from one lemon. The lemon is super important not only to balance the sweetness but also to maintain the firmness of the apples. You can learn more about this in my cookbook “Baking Science”.
- Water.
- Sugar. I used regular granulated sugar (white sugar), because I want this recipe to have a caramelized apple flavor without being overpowered by the molasses coming from brown sugar.
- Cinnamon and cinnamon sticks. Of course you can add other warm spices like clove, nutmeg, and even cardamom. You can also add a teaspoon of vanilla extract.
Step-by-Step Instructions
- Peel, core and slice the apples, then toss them with the lemon juice and the ground cinnamon.
- In a medium sauce pan measure the sugar and our the water on top. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes.
- Add the apples, and cook for additional on medium heat for 20 minutes with the lid covering the pan.
- Reduce the heat to low, uncover the pan, add the cinnamon sticks and cook for additional 15 minutes on a gentle simmer.
- Transfer the apples to a dish, serve, or refrigerate.
Tips
- Apple Varieties: Use a mix of sweet and tart apples for a balanced flavor. Granny Smith and Honey crisp are excellent choices, for more information, check out my post on The Best Apple For Baking.
- Flavor Variations: Customize your compote by adding spices like ginger, cloves, or cardamom.
- Do not over cook it. Cooking it for too long, will caramelized the sugar too much and you’ll end up with a sticky and bitter syrup.
Uses Ideas
- Breakfast Topping: Spoon the compote over oatmeal, yogurt, or pancakes, waffles, and even scones for a delicious start to your day.
- Dessert Filling: Fill a pie tart like this pate sable, and Pasta Frolla with pastry cream, (or Italian pastry cream) and top with this cinnamon apple compote. Use it as filling for your Bavarian cream donuts, and Bombolini donuts. Fill these Italian Cream Puffs, or these Choux Aux Craqulien.
- Snack: Enjoy a bowl of apple compote on its own, warm or cold, for a quick and satisfying snack.
Yields
This recipe yields approximately 4 cups of apple compote, depending on the size of the apples and the final consistency of the compote. This amount is enough to serve 6-18 people as a topping or side dish.
Storage
Store the compote at room temperature in an airtight container for up to two weeks.
Refrigeration: Store the cooled apple compote in an airtight container in the refrigerator for up to three weeks.
Reheating: To reheat, simply warm the compote in a saucepan over low heat or in the microwave until heated through. Do not warm for more than 2 minutes, or else the sugar will become too sticky and bitter.
Apple Compote Recipe
Sliced apple and cinnamon soaked in sweet caramelized sugar.
Ingredients
- 2 Cups Sugar (400g)
- 1/4 Cup Water (120ml)
- 4 Medium Apples peeled, cored and sliced (500g)
- Juice of one lemon
- 2 teaspoons Ground cinnamon
- 2 Sticks Cinnamon
Instructions
-
In a medium saucepan, measure the sugar and pour the water over it.
-
Cook over medium-high until it reaches a boil, then reduce to a simmer and cook for 20 minutes.
-
Meanwhile, toass the apple slices with the lemon juice and ground cinnamon.
-
Add the apple sliced to the sugar water, and cook on low covered for 20 minutes.
-
Uncover, add the cinnamon sticks and cook for additional 15 minutes.
-
Remove from the heat, serve, or transfer to an air-tight container.
Recipe Notes
- Store at room temperature for up to two weeks in an air tight container or a mason jar.
- Refrigerate for up to three weeks.
- This recipe yields four cups, and is good to serve 6-8 people depending on the serving sizes.
- Use sour apples like granny smith or honey crisp.
- Do not over cook the compote, or else the sugar will caramelized too much and become sticky and bitter.
