The Culinary Professional 2023

Apple Compote

Category:
Fruit

Equipment:
Peeler, apple corer, chef’s knife, saucepot, spoon

No. Servings:
20

Serving Size:
3 oz. (85 g)

View measurement units by

Yield:
4 lb. (1.8 kg)

5 lb.

apples (cooking variety)

1 pt.

apple juice or cider

1/2 tsp.

ground cinnamon

1/4 tsp.

ground nutmeg

to taste

sugar†

Peel and core the apples.

Cut into wedges or large dice.

Combine apples in a saucepot with the cider and spices.

Simmer, stirring occasionally, until apples are tender.

Add sugar and return to a simmer to dissolve if necessary.

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Variations

Chunky Applesauce—Purée one-third of the volume of the apple and mix well with remaining apples.

Applesauce—Purée all the ingredients in the above recipe.

Note

Amount of sugar, if any, will vary with the sweetness of the apples.