Tuesday, June 2, 2009

The Simplest Apple Compote


Compote is a french word that is usually translated as "applesauce," but more generally can mean "cooked fruit." Many upscale restaurants in America like to use his word to sound fancier, but there is nothing especially complicated about compote.
I decided to name this post compote rather than sauce because I feel that applesauce tends to be associated with smoothness and liquidity. What I am writing about here has distinct pieces of apple and dried fruit and is more a dessert than a snack.

My mother and I decided to make this when we found 5 2-month old apples in the kitchen. We were a bit scared of eating then, and my mother realized we could cook them. We added a handful of extremely dry raisins and a of couple rock-hard dried plums.

I enjoyed this apple stew stirred into yogurt and spread on top of an English muffin, but I am sure it is delicious with ice-cream, waffles, cake, etc...

Ingredients:
  • 4-5 apples
  • 1/4 cup dried fruit
  • 1/4 cup water
  1. Peel and core the apples.
  2. Chop them into small cubes (1/2 inch thick.)
  3. Add apple, dried fruit, and water to a small-medium saucepan.
  4. Cook over low heat with lid until apples are tender, stirring eevery 5-10 minutes.
  5. Serve hot or cold.

2 comments:

Matthieu Devin said...

YUmmmyyyyyY! Doopylew!!!

Julie said...

Looks tasty! Very nice explanation of "compote" vs. "sauce." I agree!