Posted by Amy Andrews


Categories Brunch & Breakfast, Desserts, Jams & Fruit Sauces, Tips: Fruit Desserts

Comments 18 comments

Compote de Pommes Two Ways w/French Fridays with Dorie

 compotedepommes

Apple turnover filling, fragrant and slightly sweet.  Luscious dessert with a dollop of crème fraîche.  Sweet-tart partner to a pork chop.  A spread for toast, concentrated to a thick, dark fruit-butter.  Compote de pommes can be many things, but basically it’s applesauce.  Simmer it to life yourself, instead of openning a jar from the grocery, and experience applesauce as Grandma knew it, and as it was meant to be.

Recipe for Compote de Pommes Two Ways, pp. 392-393, from Around My French Table, by Dorie Greenspan. Get the book, cook with us, and join the fun at French Fridays with Dorie!

 

Applesauce

Ingredients

  • 6 apples, washed
  • 1/4 cup water
  • 1 tablespoon brown sugar

Instructions

  1. Cut the apples into chunks and toss them into a heavy bottomed saucepan.
  2. Add water, sprinkle with sugar and cook over low-medium heat, stirring frequently, until apples are soft enough to smash with a wooden spoon. This will probably take 20 minutes.
  3. Pass the apples through a food mill to remove skin, seeds and stems. Press a piece of plastic wrap against the surface and chill until ready to eat.
http://ripefoodandwine.com/2013/11/09/compote-de-pommes-two-ways-wfrench-fridays-with-dorie/

18 comments on “Compote de Pommes Two Ways w/French Fridays with Dorie”

  1. Kathy

    This was a good applesauce…loved the hint of vanilla!

    Reply
  2. Betsy

    This was a delicious applesauce. You need to try it with the vanilla and butter. The French know what they’re doing!

    Reply
    • Amy Andrews
      Amy Andrews

      Ok, I’m going to try it! So many of you are singing its praises! 🙂

      Reply
  3. Margaret

    Simple and delicious. And the vanilla really made it.

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Margaret! I think I forgot the vanilla — will have to do it again, perhaps this time the cooked-down version w/butter. Mmmm!

      Reply
    • Amy Andrews
      Amy Andrews

      Thank you! Aren’t they lovely? So interesting to find new varieties — glad someone is growing them!

      Reply
  4. Adriana

    What a pretty picture! I admit the applesauce is not that photogenic itself. I opted out of adding the vanilla but the butter definitely enhances the texture and flavor.

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Adriana, thanks for the visit! I’ll have to go back and try the butter version. (Once I get through pie-mode!)

      Reply
  5. Candy

    I liked this recipe too. Your idea of calvados is brilliant! I made mine rough and served with marscapone. Then after being inspired by the other Doristas, I made another batch using pears too, along with cardamom, a bit of lemon zest and the vanilla – then used the food mill. Yummy too. So happy you had fun with this!!

    Reply
    • Amy Andrews
      Amy Andrews

      Yum! Pear-sauce. I’m going to try that.

      Reply
  6. Tricia

    Yup- can’t believe I never made it from scratch before this week….but I will be making it many times again !! Loving the idea of Calvados too.

    Reply
    • Amy Andrews
      Amy Andrews

      Thanks for the visit! I know — so easy and so rewarding to make. And it can make a fairly satisfying, and fairly healthful dessert. (She says, as she plans a return visit to the pumpkin pie in the fridge for tonight’s dessert…)

      Reply
  7. EmilyC

    Love the varieties you used! Such lovely colors!

    Reply
    • Amy Andrews
      Amy Andrews

      Thanks, Emily! Yes, we were lucky to get a variety of different mostly-locally grown apples at the Co-Op this year.

      Reply
  8. KarenP

    Applesauce is so easy to make, I don’t know why I don’t do it more often!

    Reply
    • Amy Andrews
      Amy Andrews

      I feel the same way! Don’t even have to peel them — what could be easier and more delicious??

      Reply
  9. Teresa

    I love the various apples you used – so pretty together.

    Reply





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