Apple Compote

We always have a glut of apples at this time of year, thanks to our allotment-owning friends. Every year I dutifully wrap them in newspaper, store them in a cool, dry, dark place, and every year a good proportion of them still rot. Over the years it has made me much more cautious about storing apples that are in any way less-than-perfect.

I won’t throw the marked ones away though, instead we now make up a huge batch of silky smooth apple compote. You can use all eating apples, all cooking apples, or a mix of the two; the method is the same whatever you do.

Stored in an airtight container in the fridge this will easily keep for a few weeks, and will freeze for up to 3 months. It is great with muesli or granola for breakfast; with cinnamon and allspice stirred through it I have made some lovely individual apple pies, and it also makes a great base for an apple fool. It can also be served alongside pork dishes (rather than processed, jarred apple sauce) or used as an element of a lovely home-made granola.

compote.jpg

RECIPE 

apples: eaters, cookers or a mix

golden caster sugar, to taste

a little water


METHOD

Peel, core and finely slice the apples – be sure to remove every little bit of fibre from the core and peel, otherwise you can be sure it will catch in your teeth.

Put the apples in a large pan and add a good tablespoon of sugar and 2-3 tablespoons of water – just to stop them catching on the bottom of the pan. Cook, covered, over a gentle heat and stirring often until the apple pieces have completely dissolved and you have a thick, slightly translucent purée. It should take about half an hour.

Add more caster sugar to taste – enough to achieve a purée that is still on the tart side but not unpleasantly so. You can always add sugar when you serve it up, and in fact the slight graininess of just-sprinkled caster sugar on the compote is a pleasure in itself.

Leave to cool completely, then store in the fridge in a jar or Tupperware container.

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