Quick and easy French apple compote recipe without sugar. Serve as dessert on its own, dollop on pancakes or enjoy with many other desserts or savouries.
2kg (4½lb)applespeeled and cored (weight with peel etc.)
½teaspoonvanilla powderor 1 teaspoon vanilla extract/1 vanilla pod or bean
1tablespoonrunny honeyAcacia
100ml (½ cup)water
Instructions
Peel and core the apples, discard the pips and chop them up roughly. Place them in a saucepan with the vanilla, honey and water.
Stew the fruit over a low-medium heat covered. Stir occasionally and after about 15-20 minutes, the apples will collapse into a purée.
Either stir a bit more to keep a compote with bits. If you prefer a smooth sauce, then blitz it with a hand blender or in a processor.
Leave to cool.
Notes
Storage: keep in a sealed glass jar in the fridge for up to 5 days or freeze. If you're worried about the apples browning while chopping them, add a little lemon juice, although it's not necessary.Variations: in place of the vanilla, infuse a cinnamon stick or ½ teaspoon ground cinnamon. Also good made with half pears.Nutrition: per 336g portion for 6 people: GI 24, 1g protein, 1g lipids.
Keyword apple compote, apple sauce, easy compote recipe, stewed apples