Cinnamon Apple Compote
Tender apple wedges simmered in a buttery cinnamon syrup until glossy and soft. A warm, simple fruit compote that is lovely spooned over porridge or toast.
- Total
- 25 min
- Prep 10 · Cook 15
- Serves
- 4
- Difficulty
- Easy
You'll practice: Simmering · Reducing
- Sweet
- Stovetop
- Oven
- Air fryer
- One pan
Instructions
-
Peel the apples, cut them into quarters and remove the cores, then cut each quarter into 2 cm wedges.
~8 min
Firm apples such as Braeburn or Golden Delicious hold their shape best; softer varieties will collapse into a sauce, which is still delicious but less chunky.
-
Melt the butter in the saucepan over medium heat until it foams, then stir in the sugar, cinnamon and a pinch of salt and cook for 1 minute until the sugar dissolves into the butter.
~1 min
Melting butter first and dissolving sugar into it creates a smooth emulsion, preventing the sugar from scorching before the apples are added.
-
Add the apple wedges and stir to coat them in the butter mixture. Pour in 60 ml water, cover with the lid and cook over medium-low heat for 8 minutes, stirring once or twice, until the apples are tender when pierced with a knife but still hold their shape.
~8 min
Covering traps steam so the apples cook evenly and gently, while the small amount of water prevents sticking and burning.
Simmering Keep the heat low enough that small bubbles break gently at the surface. Stir occasionally and stop as soon as a knife pierces an apple wedge easily; overcooking turns the compote to sauce.
-
Remove the lid and simmer for 3 to 4 minutes, until the liquid reduces to a glossy syrup that coats the apples. Taste and add a little more sugar if the apples are very tart.
~4 min
Uncovering lets water evaporate, concentrating the sugars into a glossy syrup that coats the apples instead of leaving them watery.
Stop cooking as soon as a knife slides into an apple wedge with little resistance. The compote thickens further as it cools, so slightly undercook it if you plan to serve it cold.
Simmering Keep the heat low enough that small bubbles break gently at the surface. Stir occasionally and stop as soon as a knife pierces an apple wedge easily; overcooking turns the compote to sauce.
Reducing Simmer uncovered until the liquid thickens enough to coat the back of a spoon. Watch closely near the end, as sugary syrups can scorch quickly once most water has evaporated.
-
Serve the compote warm, spooned over porridge or toast, or let it cool and keep it covered in the fridge for up to 3 days.
~2 min