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Vanilla apple compote recipe

Vanilla apple compote recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Compote

Vanilla turns this apple compote into something special. Lovely enjoyed just as it is, you can also use it to make a crumble or fill pies.

2 people made this

IngredientsServes: 4

  • 1L water
  • 2 tablespoons vanilla sugar
  • 8 tart apples - peeled, cored and cut into chunks
  • 2 teaspoons vanilla extract

MethodPrep:10min ›Cook:20min ›Extra time:45min chilling › Ready in:1hr15min

  1. In a saucepan heat water and sugar over medium heat. Add apples and vanilla extract. Simmer, stirring occasionally, then reduce heat to low and cover.
  2. Cook for 15 to 20 minutes, keeping at a steady low simmer; do not boil.
  3. Pour into a large bowl and mash to desired texture. Serve warm or chilled.

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Cinnamon Apple Compote with Raisins

Published: Oct 16, 2020 · Modified: Oct 16, 2020 by Kate Hackworthy · This post may contain affiliate links.

Apple Compote is a super simple and tasty way to enjoy apples! They're cooked with brown sugar, cinnamon, raisins and butter until soft and delicious. Enjoy on ice cream, oatmeal, waffles and more. Ready in 15 minutes with 6 simple ingredients.

This easy Apple Compote is a go-to recipe of mine. It's soooo simple to make and it is really versatile.

Diced apples and raisins are cooked in butter, cinnamon and brown sugar, until lovely and soft. If that sounds like bliss, you'd be right! It's a heavenly combination of flavors and textures.

I then use the fruit compote on ice cream, pancakes, oatmeal, yogurt and so much more.

I have three apple trees. Yes, three! In a pretty small backyard.

One is a sweet eating apple, one is a tart cooking apple and the other is a dry cider apple.

Until last year, I thought we only had two apple trees.

Then we cut back a bush and this year a tiny spindly (think Charlie Brown's Christmas tree) tree appeared. It's a tiny tree that gave us a dozen HUGE cooking apples.

I hope next year it does even better.

For apple compote, you can use any variety of apples. I tend to use any that I have in the fruit bowl, or even a mixture of types, from sweet to tart.

I absolutely hate powdery apples. Some people love them, but me? Nope! But I soon get over the disappointment when I bite into one by knowing that they won't go to waste - they'll soon become compote!

Recipe Summary

  • ¼ cup unsalted butter
  • ½ cup pecans
  • 3 Granny Smith apples - peeled, cored, and chopped
  • 2 tablespoons white sugar
  • water
  • ½ cup golden raisins
  • 1 pinch salt
  • 1 tablespoon whiskey (Optional)
  • 1 teaspoon vanilla extract

Melt butter in a saucepan over medium heat cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes add sugar.

Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.


  • In a small saucepan, combine the cider, brown sugar, and cinnamon. Bring the mixture to a boil over medium heat and reduce by half, about 20 minutes.
  • Meanwhile, melt the butter in a sauté pan over medium-high heat. Add the apples and cook, stirring occasionally, for 10 minutes. Sprinkle with 1/2 cup of the granulated sugar and cook, stirring frequently, until the apples are very soft and nicely browned, about another 10 minutes. Add the raisins and cook for 3 minutes. Toss the apple mixture with the cider reduction. Set aside to cool slightly.
  • With a stand mixer fitted with the whip or with an electric mixer, vigorously beat or whip the cream, the remaining 1 tsp. granulated sugar, and the vanilla until it has the consistency of a thick milk shake. To serve, spoon the compote into glasses and spoon the thickened cream over it. Dust with the nutmeg, if you like.

For a variation, substitute another dried fruit (blueberries, cranberries, or cherries) for the raisins.

Apple Pear Compote RV Recipe


2 Fuji apples, rinsed, peeled and cored

3 pears, rinsed, peeled and cored

zest of an orange and juice of 1/2 orange

sugar to taste ( 1/8 – 1/2 cup)

1 tsp cinnamon (or a few pinches of red chili peppers)

juice of a lemon or 1/4 cup apple cider vinegar

1/2 – 1 cup water (or substitute apple juice or apple cider)

Diced apples and pears ready to cook down

Apple pear mixture cooking down on stove

Directions for Apple Pear Compote

  1. Rinse fruit, peel, core and dice in 1″ pieces.
  2. Place prepared fruit, water, sugar and vinegar or lemon juice in a saucepan over medium heat.
  3. Stir fruit intermittently and bring the mixture to a boil. Continue stirring for a few minutes then lower the heat to simmer.
  4. Add spices.
  5. Stir as needed for 20 – 25 minutes until fruit has softened and water is mostly absorbed.
  6. Add dried fruit and zest and juice of 1/2 an orange. Cook for another 5 minutes. Stir as needed.
  7. Off heat, stir in vanilla.
  8. Serve warm or cold.
  9. Cover and refrigerate leftovers and enjoy over the next few days.

Recipe: Delicious Spiced Apple Compote 🍏

Spiced Apple Compote 🍏. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Once your Spiced Apple Compote is cooked, you can serve it immediately or store it in an airtight container in the refrigerator.

Find more fall favorite recipes in the. Spiced apple compote is an easy, delicious fall recipe and a good multitasker. Serve it to top overnight oats, cooked oatmeal, steel cut oats, or add to plain yogurt or vanilla ice cream for dessert. You can cook Spiced Apple Compote 🍏 using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Spiced Apple Compote 🍏

  1. Prepare 4 of Medium Cooking Apples.
  2. You need 1 Tbsp of Water.
  3. It’s 2 of Star Anis.
  4. You need 3 of Cloves.
  5. You need 2 Tbsp of Sugar.
  6. You need 1 1/2 Tsp of Ground Cinnamon (or could use 1 medium cinnamon stick).
  7. You need 1 tsp of Vanilla Extract.

It's so good you might want to make a double batch. Spiced apple compote is an easy, delicious fall recipe and a good multitasker. Serve it to top overnight oats, cooked oatmeal, steel cut oats, or add to plain yogurt or vanilla ice cream for dessert. Make this easy apple compote recipe with cinnamon and more spices.

Spiced Apple Compote 🍏 instructions

  1. Peel and core the apples. Make sure you remove all bits of the core so the compote has the right texture. Chop into chunks..
  2. Place the apples in a heavy-bottomed pan (such as a milk pan). Add the other ingredients, including spices. Add the water (this stops the apples from sticking)..
  3. Turn the hob onto a low heat. Cover and leave to simmer for 10 minutes. You might want to check that the apples aren't sticking. After 10 minutes stir the apples, you should be seeing them begin to break down. Cover and leave to simmer again..
  4. Keep checking the apples to make sure they aren't sticking, stir them regularly to help the apple break down into a paste. After 20 minutes on the hob the apples should have dissolved into a paste..
  5. Leave to cool and remove the star anise and cloves. Store it in the fridge in a tupperwear or jar. It should last for about 2 weeks..

Serve it as a breakfast, side dish or dessert. This easy spiced apple compote is sure to become a refrigerator mainstay. Use the flavorful compote at breakfast on oatmeal or pancakes, on your lunchtime turkey sandwich, or smother a serving of roast pork or pork chop at dinner. With a wide variety of sweet and savory applications, spiced apple compote is a. Spiced Apple Compote 🍏 Sally Strong Bristol.

Spiced apple compote

This is a delightful apple compote, enhanced with three spices that are popular in Sweden. It is very easy to make and keeps well.

The recipe was developed by Claes Karlsson and first appeared in Mer än bara äppelkaka, a lovely little collection of apple dessert recipes published in 2004. Claes was, for many years, the Chefskonditor (Head Pastry Chef) at The Grand Hotel in Stockholm which, as the name implies, is probably Sweden's grandest hotel. Claes obviously knows a thing or two about apple desserts and with this recipe he has got the flavouring spot on! John Duxbury


• Any apples can be used, including windfalls, but Jonagold is said to be the best. It is an American variety (Jonathan and Golden Delicious are its parents) with particularly large fruits, which have a rich aromatic taste. It can be picked from mid October onwards.

• The compote can be served in a myriad of different ways, either for breakfast or as a light dessert. For instance, try it on its own, on top of natural yoghurt, topped with a small dollop of crème fraîche, on toasted brioche, stirred into porridge or lightly heated and served with ice cream.

• The compote will keep for up two weeks in a fridge. If you want to make a large quantity, it can be frozen in small batches or stored in sterilised preserving jars.


3 large apples
½ vanilla pod, split lengthways
45 g (3½ tbsp) caster (superfine) sugar
45 g (3½ tbsp) soft brown sugar
1 short cinnamon stick
2 star anise
2 tbsp freshly pressed orange juice


1. Core, peel and finely dice the apples. (You need roughly 350—400 g (12-14 oz) of diced apples.)

2. Add the finely diced apple along with all the other ingredients to a saucepan, cook over a medium heat whilst stirring regularly until the mixture starts to bubble. Reduce the heat and simmer gently for 20 minutes, stirring occasionally.

3. Leave to cool and then transfer everything to a fridge for 12-24 hours so that the flavours develop.

4. Remove the spices before serving!


Swedish Food .com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

Fuji Apple Ginger Compote, Meringue, Cocoa Worms Recipe

1. Combine the sugar, egg whites, cream of tartar and salt in a bowl set over a pan of simmering water.

2. Whisk until sugar is dissolved, about 3 minutes. Mixture will look frothy.

3. Transfer to the bowl of a mixer fitted with a whisk attachment. Beat on medium speed for 10 minutes.

4. Increase to high speed and beat until stiff, glossy peaks form.

5. To bake, preheat the oven to 200 degrees. Take an offset spatula and smear the merengue as thin as possible onto a baking sheet with a silicone sheet.

6. Bake for at least 2 hours until completely dry. Turn off the oven and let completely cool for another 2-3 hours.

1. Place the diced apples, ginger, cornstarch and water in a heavy saucepan and stir over medium-high heat until the mixture bubbles.

2. Reduce heat to low and cover.

3. Cook, stirring often, until the apples have cooked down but still have texture and shape, 5-7 minutes.

4. Add the sugar, lemon, and vanilla and simmer for another 3-5 minutes.

5. Remove from the heat and allow to cool.


1. Place the heavy cream in a saucepan and bring to a boil.

2. Remove from heat and add the chocolate in three additions, stirring with a rubber spatula until melted each time. Stir in the vanilla.

3. Strain through a fine mesh strainer and cover with plastic to cool completely.

4. Use a piping bag to pipe out worm-shaped ganache bites into the cocoa powder.

1. To plate, take a shard of merengue. Place a small ring-shaped cutter on top and fill with the compote. Garnish with chocolate worms.

© 2020 Unilever. All rights reserved.

Bring juice of lemon and apple juice to boil in saucepan. Add apples, dried figs, and honey. Stir in cinnamon and nutmeg and simmer uncovered until thick. Add vanilla and stir. Serve warm. Formatted by Olivia Liebermann. Recipe by: THE DESSERT SHOW-SHOW #DS3052 Posted to JEWISH-FOOD digest by Nancy Berry on Feb 04, 1999,


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 254

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Recipe Summary

  • 1 medium McIntosh, Braeburn, or Fuji apple, peeled, cored, and cut into 1/2-inch pieces
  • 1 medium Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
  • 5 tablespoons packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup (4 ounces) gold rum (such as Bacardí)
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

Stir together apples, sugar, flour, salt, and cinnamon in a large skillet. Let stand at room temperature, stirring occasionally, until sugar begins to dissolve, about 30 minutes.

Cook apple mixture in skillet over medium-high, stirring often, until tender, about 5 minutes.

Pour rum into a heatproof measuring cup with a pour spout. Remove skillet from heat turn off burner. Pour rum into skillet. Carefully ignite the fumes just above the rum mixture with a long match. Gently shake skillet until flames extinguish, about 1 minute.

Return skillet to heat over medium-high cook, stirring often, until liquid has almost completely evaporated, about 2 minutes. Remove from heat.

Break up apple mixture using a potato masher or fork until mostly smooth. Stir in lemon juice and vanilla. Set aside at room temperature to cool completely, about 30 minutes.


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