This week's French Friday with Dorie recipe is Compote de Pommes - the book provides for the compote to be prepared two ways, but I chose the quickest one only, and made a half batch.
What is compote de pommes? Well, it really seems to be just apple sauce prepared by sauteeing the apples with minimal sugar rather than by boiling them up with lots of sugar.
Instead of the laborious process of straining the soft, cooked apple, I whizzed it up in the food processor. I didn't add any extra sugar other than the tiny quantity that was originally added to the pan, and I didn't add butter. Accordingly, this apple sauce is primarily just apple.
I have been eating it out of the jar, plonked on top of my breakfast muesli and as an accompaniment to icecream. All of them are good. As this sauce is not very sweet, it could also be used for savoury applications eg with roast pork.
To see what the other Doristas thought of this recipe, visit the LYL section of the website.
It sounds delicious. Apples are naturally pretty sweet, so I don't think a lot of sugar is needed.
ReplyDeleteI love apple sauce but have never made my own. You're inspiring me to try - yours looks great and it doesn't sound too tricky!
ReplyDeleteI was thankful for an "easy" recipe this week. I did make it both ways but not in the manner Dorie suggests. Of course!
ReplyDeleteIt took me a bit to figure out we were making apple sauce :-) Although, I must say I did enjoy this home made version...
ReplyDeleteevery now and again I make some stewed apple just peeling, coring, chopping and cooking with a bit of water - it is amazing how fast it disappears - I don't even bother to blend in any way but I guess it depends what you use it for - I would use the food processor like you rather than the dreaded sieve
ReplyDeleteYou're right, I hadn't even thought about it, but this really could have worked with savory foods as well. Good idea.
ReplyDeleteMy first time making applesauce (I think) but will certainly make it again. I will be using the balance for a cake maybe tonight! Must suggest to DH to use applesauce for our breakfast oats sometime!
ReplyDeleteYeah, there was no way I was going to go through the straining process...I just left mine chunky. Glad you enjoyed!
ReplyDeleteYes, this sauce was primarily all apple- which was fab. Still can't believe I never made it before this week. And nice that it can be dessert or a side to savory- I too love it with roast pork.
ReplyDeleteI never even thought about my processor, so I made the chunky style. Yours looks delicious.
ReplyDeleteLove how you jarred it up! Yum!
ReplyDeleteThis was a good recipe. The family really liked it.
ReplyDeleteThis was a wonderfully delicious applesauce. We really enjoyed it. I loved the hint of vanilla.
ReplyDeleteI have a food mill, and it was quite easy to run it through.
This looks and sounds like a winner :D
ReplyDeleteCheers
Choc Chip Uru
On top of muesli sounds like the perfect breakfast, Gaye. Glad you enjoyed this too.
ReplyDeleteGood idea to make a sugar free version for savory cooking… will remember that.
ReplyDeleteI really need to make some more and save it for later. I like that it had so little sugar in it.
ReplyDeleteMy apples cooked down so much, I didn't even need to whizz them in the food processor. I did go through the trouble of peeling and removing the cores, but now I know that's not completely necessary.
ReplyDeleteSo very glad to read that you enjoyed Dorie´s recipe for apple compote as much as the rest of us did - a very nice recipe indeed!
ReplyDeleteThis was an easy recipe,wasn't it? Nice to have a couple of easy ones every now and then. We had ours for desert and for breakfast. Great with whipped cream or yogurt!
ReplyDeleteLovely - I've made apple sauce before and it's so nice with pork
ReplyDeletemmmm I love this in autumn, it's just perfect!
ReplyDeleteOh, can’t wait to try this over the holidays!
ReplyDeleteLove the jar you stored it in. I agree that this is a very versatile applesauce, though I ended up eating most of it straight out of the bowl.
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