Apple Compote
A delicious, healthy, and easy way of completing the meal. I make sure I always have some compote either in the refrigerator or in the freezer.
Before you start
A food mill will be very useful to purée the apples, without having to peel them first.
Method
- Cut the apples into quarters without peeling them. Put them in a saucepan.
- Pour about 1-2 cm of water in the bottom of the saucepan and add sugar (optional). Cover and cook over low heat about 10 min, until the apples are softened completely.
- Purée the apples using a food mill. Let the purée cool down and serve cold or at room temperature.
Remarks
The compote keeps up to 10 days in the refrigerator or up to 4 months in the freezer.
Nutrition Facts Table
per 1 serving (200g)
|
Amount % Daily Value |
|
Calories 100 |
|
Fat 0 g 1 % |
|
Saturated
0.1 g
0 % |
|
Cholesterol 0 mg |
|
Sodium 0 mg 0 % |
|
Carbohydrate 28 g 9 % |
|
Fibre 4 g 15 % |
|
Sugars 21 g |
|
Net Carbs 24 g |
|
Protein 1 g |
|
Vitamin A 2 % |
|
Vitamin C 15 % |
|
Calcium 1 % |
|
Iron 2 % |
Claims
This recipe is :- Source of :
- Fibre, Potassium, Vitamin C, Vitamin K
- Free :
- Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Fruits | 1 ½ |
| Other Foods | ½ |
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Members' Reviews
Ken_Doris
2013-04-06T15:10:37+00:00 april 06, 2013 | I would make this recipe again**Great for Pressure Cookers** My notes, thought I'd share Cortland, Spy or Spartan apples > Seasonal Quarter apples and add to pressure cooker Brown sugar- one Tbsp per 4 lbs of apples Cinnamon- 1-2 tsp 1/2 to 3/4 cup water (depending on pressure cooker size size) Pressure cooker- 4 minutes on high pressure Quick release, no problem with apples being suddenly decompressed, it's apples sauce Food Mill - use medium screen Press cooked apple through food mill, skin, cores seeds and all. Done! If you don't have a food mill use a plastic spatula and press the cooked mix through a metal mesh sieve. Saves on the peeling and coring...
slightlywoman
2012-10-06T05:01:07+00:00 october 06, 2012 | I would make this recipe againInstead of using a food mill, I found it easier to peel the apples first and then puree them after it was cooked in a food processor. I tried it without the sugar, but unless the apples are on the sweeter side, it tastes better with some kind of sweetener (I like using Sucanat or Brown Sugar better). Also, cooking it on low heat doesn't work well and the cooking time is too short. I had to turn the heat to medium low and cook it until the apples were soft.
GiftedDesigns
2011-02-16T13:16:36+00:00 february 16, 2011 | I would make this recipe againSuper quick and super easy. I usually don't like Macintosh apples at all, but I DO know they cook the best so I used those. I put in the sugar and the sweetness is just right. Someone mentioned adding a cinnamon stick and I think I will try that next time...:) Amended: I put cinnamon this time and instead of sugar, honey. It was even better! I also put less of the liquid in to make it a little less runny. I strained out the skin and it was super smooth.
furiana
2010-02-13T15:16:18+00:00 february 13, 2010 | I would make this recipe againIt's applesauce. It's as good as the apples that go into it! The ones I chose this time (Fuji) turned out kindof bland, so I'll try another type of apple next time.
jonie
2009-12-15T16:33:55+00:00 december 15, 2009 | I would make this recipe againI found MacIntosh apples worked better than Honey Crisp. The Honey Crisp took a lot longer to work. Courtland apples would also probably work well. I didn't use much sugar at all.
Top Reviews
View All ReviewsCurious
december 07, 2009 | I would make this recipe againSuper easy and way better than store bought! Great way to use all those cheap autumn apples. Its so fast using a vegetable mill and not having to peel away all those skins! I added a cinnamon stick, split in two (much prefer it to ground cinnamon). I cut the sugar by half and still found it too sweet - next time I'll only use a quarter or none at all.
furiana
february 13, 2010 | I would make this recipe againIt's applesauce. It's as good as the apples that go into it! The ones I chose this time (Fuji) turned out kindof bland, so I'll try another type of apple next time.
jonie
december 15, 2009 | I would make this recipe againI found MacIntosh apples worked better than Honey Crisp. The Honey Crisp took a lot longer to work. Courtland apples would also probably work well. I didn't use much sugar at all.
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