- Dish type
- Fruit desserts
This caramelised apple compote can be eaten warm or cold but I find it the most delicious warm with vanilla ice cream.
4 people made this
- 500g apples
- 200ml cloudy apple juice
- 50g caster sugar, to taste
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
- lemon juice
- 1 vanilla bean, slit length wise and seeds scraped out
- 1 pinch salt
- vanilla ice cream to serve
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Wash, peel, core and dice apples. Drizzle with a little lemon juice so they won't turn brown and let marinate for a few minutes, stirring every so often.
- Add butter and sugar to a large saucepan and let caramelise over moderate heat. Add apples, stir and cook for 3 to 4 minutes. Add apple juice, cinnamon, vanilla and salt and stir to combine.
- Simmer, uncovered, till the liquid has almost evaporated, about 15 to 20 minutes. Serve warm, topping each serving with a with a scoop of vanilla ice cream.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Caramelised apple compote
Apple purée - possibly the most disappointing dessert in the world. It suggests lack of imagination, of effort - come on, make an apple pie at least! Or crumble!! It’s a pudding that just isn’t finished. (There’s a whole other world of horror awaiting too in the awful Apple Snow, wherein cooked apple is combined with beaten egg white. Ostensibly this lightens the texture but, as anyone who’s had the misfortune to try it will know, it simply lends a glossy, slippery nastiness to an already unpleasant experience. I suspect this originated in the UK in the 60s, the dark culinary decade of Fanny Craddock).
I’m sure this wasn’t lost on Antonio Carluccio when he started selling expensive little pots of Piedmontese caramelised apple compote in his shops in the UK. (Putting “Piedmontese” in front of anything is a well-known technique for increasing the desirability and price of otherwise simple food). This was dark, bitter-sweet, and totally compelling. But not dark, bitter-sweet or compelling enough to make it commercially viable, it seems, as it disappeared from Signor Antonio’s shelves some months after it first appeared.
So in the spirit of adventure your writer set about recreating the experience. Admittedly not too hard, but the bronze colour and hint of smokiness make a big difference. Stewed apple is suddenly - unexpectedly - sexy. Now where are those Bramleys?
Recipe: Quince (or apple) tarte tatin
This is possibly one of my favourite desserts to make, as I love the surprise when the tart is flipped out of the pan to serve.
Using quince results in a stunning amber colour and unique flavour that pairs well with the caramel. Cooking apples can also be used, such as Granny Smith or Braeburn.
QUINCE (OR APPLE) TARTE TARTIN
Preparation time: 20 minutes
1 sheet of butter puff pastry, thawed
Peel and core the quince (or apple) and cut into 1cm wedges. Place in a bowl with a squeeze of lemon and half of the sugar, toss to evenly coat.
Heat an oven-proof frying pan (I used a 25 cm cast iron pan) over a moderate heat. Add the butter and once melted scatter over the remaining sugar then remove from the heat. Carefully arrange the quince wedges in the base of the pan in two even layers. Return the pan to a moderate heat and cook, without moving the fruit, for 8 minutes. Turn up the heat and cook until the butter and sugar caramelise in the base of the pan, about 5 minutes. Remove from the heat and cool for 15 minutes.
Preheat the oven to 190C (170C fan bake).
Cut the pastry into a circle, then lay it over the caramelised quince in the pan using a spatula to tuck in around the sides. Bake for 20 minutes, until the pastry is golden.
Cool for 10 minutes, then invert a large plate over the pan, hold with oven gloves and quickly flip over. Give a gentle shake to release the quince from the base of the pan (if some stay-put, rearrange them back on top of the tart). Slice into wedges and serve warm with yoghurt or cream.
Nicola Galloway is a recipe writer, culinary tutor and author of Homegrown Kitchen cookbook.
Caramelised pineapple compotes
Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It’s not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.
The basic oatmeal is a great base for a variety of toppings, pretty much whatever takes your fancy. Today I am sharing with you a simple tasty fruity topping of caramelised bananas and a super simple raspberry compote. I caramelised my bananas in coconut oil to keep this dish vegan but feel free to use any vegan spread or butter if keeping this dish vegan is not a problem for you.
The combination of oats and fruit is filling enough to keep you full until lunchtime and satisfy your sweet tooth all morning! So tell me, what is your favourite oatmeal topping? If you are anything like Michael, then he keeps it traditional Scottish all the way and has salt…… yuck. But then again he says that of my fruity and sweet toppings.
Try these add-ins to make your fruit compote recipe extra special.
I love how a dash or this or a drizzle of that can turn my simple fruit compote into something different.
I make a LOT of compote (it's just so easy!), so it's fun to mix it up with spices, extracts, herbs or alcohol.
Spices are great for adding a different flavor.
Sweet spices like pumpkin pie spice, ground cinnamon, ginger, nutmeg or cloves would be delicious with berries, plums or pears.
For tropical fruit, such as pineapple or mango, try adding a little ground cardamom or ginger.
You could even add a little kick of heat by adding a touch of cayenne to a cantaloupe compote.
Extracts are an easy way to add flavor is with a splash of rosewater (great with apricot compote), orange blossom water (perfect with Peach Compote) or of course vanilla extract.
Mix it up with a little almond extract (incredible with Blackberry Compote) or coconut extract.
Use extracts sparingly (particularly rose and orange) as a little goes a long way in a fruit compote. Just a few drops stirred in at the end is enough.
Alcohol makes a tasty grown-up treat. Simply stir a little alcohol into your fruit compote.
A boozy fruit compote is great on ice cream or cheesecake.
Rum, bourbon, whiskey, gin etc. all work well. Get creative with sweeter alcohol too.
For something fancy, opt for fruity cassis with Berry Compote, rum with Pineapple Compote or Pimm's Cup with strawberry compote.
A splash of Cointreau is perfect in an apricot compote.
Try wine - a crisp white wine would be lovely with mango, while red wine would be gorgeous with winter berries.
For a festive compote, pair spiced mulled wine (or German Gluhwein) with a berry compote.
Many compote recipes call for an acid, usually orange or lemon juice, to cut through the sweetness and brighten the flavor.
Mix it up and try vinegar too - a dash of balsamic vinegar is perfect in strawberry compote, and a little apple cider vinegar would be tasty in apple compote.
Herbs add a new flavor dimension.
Try a sprig of thyme (perfect in an Orange Compote), some rosemary (with a watermelon compote), a few bay leaves or some mint (great with a Mango Compote).
You can add dried fruit for more texture and flavor in your fruit compote.
I love adding raisins to my Apple Compote and they would be great in pear compote too.
Dried cranberries add a festive flavor to a mixed berry compote, and chunks of dried apricot are delicious in a peach compote.
Mix the fruit! There's no need to stick to one variety of fruit for your compote. You can mix different berries or other fruits for a different taste.
Instead of sugar, try sweetening your compote with maple syrup, honey, agave, coconut sugar, stevia etc.
Can I use frozen fruit for fruit compote? Absolutely! Just use frozen fruit the same as you would fresh. You may need to decrease the water if it is added in your recipe
How many days does compote last? In the fridge up to 5 days or in a sterilized jar in the fridge for up to 2 weeks.
How many calories in fruit compote? This depends on the recipe. My Raspberry Compote has 20 calories per serving, while my Blueberry Compote has 33 calories and my Mango Compote has 18 calories. Reduce the calories further by using a little less sugar.
Mac n’ wild - Gratin of orecchiette, Ruby Lancashire cheese, caramelised apple compote, reindeer moss & bacon
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Apple cinnamon cheesecake
Get into the Holiday spirit by whipping up this delicious apple cinnamon cheesecake. Butter cookie cinnamon crust base, a creamy layer with an apple-cinnamon surprise in the middle and an apple jelly top create a wonderful treat. A winner during the holiday season.
It’s no secret that some of the favourite pastries are made with apples. Just think about it apple pie, apple crumble, apple strudel, apple turnovers, apple galette, apple croissants and don’t forget to check my apple rose tart. So beautiful.
However, this time, I wanted a different apple dessert. In fact, I made a no-bake apple cinnamon cheesecake. I found a video (I think it was Japanese) on the Internet showing how to make it, but without speaking a word. The cake looked so delicious and pretty that I simply had to make it.
There are two things that make this apple cinnamon cheesecake so special. Firstly, there is a super cool looking top layer. Apple slices arranged in a form of a big rose and “trapped” in jiggly jelly certainly makes it a real eye-catcher. Wonderful!
To create this piece of art, the apple slices need to be very very thin (about 1 mm) and you’ll create the best visual effect using red skin apples. In order to prevent the slices from browning, soak them in some cold water mixed with lemon juice. Also, just before arranging them on the cake, put them in hot water for 1 minute (microwave 20 seconds). Consequently, they will get flexible and they won’t break.
The second big highlight of this cake is the apple cinnamon layer. Omg, this is so heavenly good and so simple to make. In the middle of the cake, you’ll find a sweet, soft, delicious caramelised apple cinnamon compote. Compote is just another expression for the mixture made of fruits, either whole or cut in pieces, sugar and different spices. It makes a wonderful surprise when cutting the cake. Surprise!
More, the compote is very very easy to make and it’s ready in as little as 15 minutes. Also, you can make it in advance, which makes it really practical. You can freeze it and then reheat it any time and use it as a topping on ice cream, yogurt, pancakes or even in a cake. Just imagine the aromas and the flavours of caramelised apples and cinnamon. Lovely!
Ingredients for an apple cinnamon cheesecake (Ø18cm):
For the compote
- 300 g apples (3 small ones or 1,5 big cut into 1cm large pieces)
- 3 tsp of cinnamon
- 50 g granulated sugar
- juice of half a lemon
- half a tsp of starch (if you like)
For the cookie crust base
For the cream
- 200 ml of whipping cream (soft peaks)
- 300 g cream cheese
- 35 g of caster sugar
- 1 vanilla sugar
- 3 drops of vanilla paste
- 5 gelatine sheets
For the top apple jelly layer
- 2 medium apples (red are the best for the visual effect)
- 150 ml of clear apple or peach juice
- 200 ml of water
- 30 g caster sugar
- 4 gelatine sheets
To begin, wash the apples and take the butter out of the fridge. For the apple compote, peel and core the apples and cut them into 1cm large cubes. In a small saucepan, combine cubed apples, cinnamon, sugar and lemon juice. If you decide to add the starch, first mix it with a teaspoon of water, in order to get rid of all of the lumps, and then add it to the apple compote. Cook until soft, caramelised and all the liquid is evaporated. Remove from the heat and let it cool completely.
Once the apple compote is chilled, transfer it into a cake ring (placed over some cling film) with a smaller diameter as the springform (around Ø 14 cm is just fine) or simply put it in a round disc form using a rubber spatula. Carefully fold the foil over it and place it in the freezer for 3-4 hours or until firm.
Meanwhile, you can prepare the apple cheesecake base. In order to do that, you need to crush the cookies. Simply place them in a plastic bag and crush them with a rolling pin. Or, you can place them in a food processor and blitz for 5 seconds. Then, melt the butter and stir it with crushed cookies. Put it in a springform pan, spread it evenly around the bottom and press it, using the bottom of a measuring cup or a small glass. Place the springform in the fridge and chill for at least 30 minutes or until firm.
Furthermore, in a small shallow plate, soak the gelatine sheets for 10 minutes in some cold water. At the same time, in a medium bowl, whip the cream until soft peaks. In another medium bowl, stir the cream cheese until soft. Then, add the sugar, vanilla sugar and vanilla paste.
In a small pot heat some water. In order to melt the gelatine, squeeze the gelatine leaves, put them in a small cup and place the cup in the pot with hot water. You can place it also in a microwave. Once melted, stir it into the cream cheese mixture until well combined.
At this point, add the whipped cream and stir well. Take the springform out of the fridge and pour in one-third of the cream mixture. Spread it around the cookie crust base, trying to make it as even as possible and place back in the fridge for 15 minutes.
Take the form out of the fridge and put another spoon of the cream cheese mixture in the middle. Then, take the apple-cinnamon disc out of the freezer, carefully unwrap it and place it in the middle of the cake. Gently press it in the cream you’ve just added and add the rest of the cream cheese filling on top and around it. Again, try to spread it evenly around the form. Place in the fridge for a couple of hours or until set.
After the cake is firm, you can start with the top jelly layer. Soak the gelatine sheets in cold water for 10 minutes. In a smaller pot pour the apple juice mixed with water, add the sugar and heat it up. Squeeze the water out of the gelatine sheets and add them to the pot. Stir to completely lose the gelatine. Let it almost completely cool down, until lukewarm.
Moreover, 15 minutes before using the apple gelatine liquid, wash the two apples. How to cut the apples? You should get 1 mm thick slices in a form of wedges. Therefore, you can cut them into four parts or wedges (halve it and then cut the half in half again) and remove the core. Or instead of cutting them in half, make two parallel cuts on each side of the core (from the stem to bottom). Then halve these two parts and cut the core out of the remaining part of the apple.
Prepare a bowl with cold water and some lemon juice. Using a mandoline, cut the apples in 1 mm thick slices and let them “fall” directly into the water. When you are done, carefully remove the water and add some hot water. Let the apple slices sit in it for 1 minute. Then, take them out and lay them on a paper towel.
As the last step, create the apple rose. Take the cake out of the fridge and start arranging the apple slices (skin side up) in an overlapping circular pattern, starting on the outside edge by leaning them (30-45º angle) against the springform. Continue in a snug spiral shape until you almost reach the centre.
An easy solution for how to create the centre is to lay about 10 slices, slightly overlapping, on a cutting board, roll them up and place in the middle of the apple spiral. Once you are satisfied with the “rose”, pour a small amount of the jelly liquid, just enough to make a 1 mm thick layer to prevent the cream to float on top of the jelly layer (try to pour as close to the cake as possible). Put the cake in the fridge for 10 minutes.
After the thin jelly layer has set, carefully pour the rest of the liquid apple jelly on the cake, following the spiral. When the apple slices are covered, return the cake to the fridge until set.
Finally, carefully remove the springform and slice the cake with a sharp knife. Serve this apple cinnamon cheesecake for the Christmas holidays or any time of the year. It will definitely become one of your favourite apple treats.
If you like the recipe, if you make the recipe or if you have any new ideas on how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
Eileen’s Spiced Vegan Apple Compote Crumble
- Author: Eileen Greenberg
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 2 1 x
- Category: Dessert
4-5 apples, cut into chunks
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon grated orange zest
2 tablespoons water or a little more if needed
1/2 teaspoon vanilla extract
Handful dried, unsweetened cranberries
1 cup steel oats, ground in the blender
Drizzle maple syrup or honey
Preheat the oven to 350 F
Cut the apples into chunks and place in a 8 baking dish
Mix the other filling ingredients together in a bowl, then add to the apples
Bake uncovered for 30 minutes, stirring often to keep it mixed and moist (add a couple of tablespoons of water if you think it looks too dry)
Meanwhile, combine all the topping ingredients except the oil
When the apples have been baking for 30 minutes, remove from the oven.
Sprinkle the topping on top of the partially cooked apple mixture. Lightly spray with oil.
Return to the oven and bake for 40 min or more, until the top is browned.
Keywords: compote, baked, vegan, healthy, apple, dessert
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!
Date-Sweetened Apple Pie Oatmeal
Sometimes I get in breakfast ruts, making the same smoothie or pancakes over and over and over again. These last two weeks it’s been this date-sweetened apple pie oatmeal. Remind me again why ruts are a bad thing?
I am so incredibly smitten with dates. Have you tried them? I love how they’ve replaced my need for brown sugar in oatmeal. They’re sticky, sweet, and so satisfying. Cut up into steamy oats and they add the perfect amount of sweetness my sugar-loving palate needs.
The apple pie version actually came about by accident. I’d grown quite fond of making a berry compote version but ran out of berries. In my desperation I turned to apples. Honesty, because I was in a hurry the first time I sliced up my apple and microwaved it for convenience (I can almost hear people slinging enzyme-laced insults at me from afar). But you could also saute your apples to keep this process au naturel.
In this recipe I baked them. But if you’re short on time make modifications as you see fit (like the microwave). Just don’t tell the enzyme fairies.
I love, love, love this bowl. It’s thick, creamy, warm and full of apple-cinnamon flavor. I usually top mine with toasted pecans, which I highly recommend. But in a pinch I used walnuts instead. Just one serving is so satisfying and always keeps me full ’til lunch with plenty of fiber and protein. You could even add a dollop of almond butter or other nut butter for extra protein, if you wish.
I enjoy my oatmeal on weekday mornings since it’s become part of my daily routine. But it would also be a lovely breakfast to make for guests or lazy weekend mornings – the best kind of mornings in the history of weekends.
Sub out other seasonal fruits as well! I love strawberry, mixed berry and blueberry versions as well.