Today I’m sharing a delicious and versatile recipe, suitable for both sweet and savory dishes, prepared with just a few ingredients: apple compote. We can use it to accompany breakfast, snacks, and desserts; or roasts, boiled meats, and very tasty or aged cheeses. It’s very easy, ready to use, sweet, and aromatic enough not to overpower the flavors and aromas of the dishes it accompanies. I made this exquisite recipe with apples typical of my region, the Annurca apples, typically firm, compact, sweet but with a slight acidic note that adds freshness to the palate. We can also use other types of apples, of which, fortunately, our Italy boasts a rich variety and production. Depending on the type of apples used (drier or more water-rich), cooking times may vary slightly. Once opened, the jars keep for about a week in the fridge.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 16 ounces approximately
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 3/4 cups apple flesh
- 1/2 cup Sugar
- 1 pinch Fine salt
- 2 Lemons
- 1 leaf Bay leaf
- as needed Water
Preparation
Wash and scrub the peel of one of the 2 lemons and finely grate it. It will serve, along with the juice, to maintain the color, flavor, and thicken the compote.
Squeeze the juice of both lemons and place it in a large saucepan with a glass of water (about 7 oz).
After washing the apples, peel them, weigh them, cut them into large chunks, and gradually place them in the saucepan with water and lemon.
Add the pinch of salt (it will help balance the taste), the bay leaf broken in half, the sugar, and the grated lemon peel.
Stir, add more water until the apple pieces are just covered, cover the saucepan, and bring to a boil over medium heat.
As soon as the mixture boils, lower the heat and, with a fork, coarsely mash the apple pieces.
Continue cooking over low heat until the compote reaches a very soft consistency and the water has been completely absorbed. Do not leave the compote unattended, stir often to prevent it from burning at the bottom.
Immediately transfer the apple compote into small, already sterilized jars, close, and turn them upside down to allow a vacuum to form.
Let them cool completely before turning them right side up and storing them in a dry, dark place.
Bon appetit
