Apple Compote

Apple compote is what the French call applesauce. It is utterly simple to make, but freshly made it is several cuts above storebought. Serve it warm, for a comforting dessert, topped with a dollop of crème fraiche if you like. Or use it as a filling for crêpes

Ingredients

• 3 pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks
• 2 tablespoons water
• 2 tablespoons turbinado sugar
• 1 tablespoon fresh lemon or lime juice
• Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    153 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 31 grams sugars; 0 grams protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes about 3 1/2 cups, serving 6

Preparation

1. Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.

• Advance preparation: The compote will keep for 5 days in the refrigerator.

About 30 minutes