Julie’s recipe

Apple compote with maple syrup

Compote de pommes


  • 8 apples (McIntosh or Cortland)
  • 4 tablespoons of sugar and 2 tablespoons of maple syrup (or 6 tablespoons of sugar)
  • 1/2 teaspoon of cinnamon, if you like (it’s best not to add cinnamon if you’re going to use it with meat)
  • Optional: A bowl of water and juice of a half lemon to ensure the apples don’t turn brown from oxidation


  1. Peel, core and quarter the apples;
    • Optional: if using the water/lemon juice, squeeze the juice into the water and drop in the apple quarters. Rinse in clean water before cooking.
  2. On medium heat, cook the apples, sugar and maple syrup in a covered pan, stirring at the beginning and occasionally thereafter, until the apples fall apart and/or most of the water has evaporated.
  3. Cooking time: 30 to 40 min, depending on the ripeness and variety of the fruit.
  4. Add cinnamon. Taste, and adjust sugar if required (you may need more sugar for more acidic apples). Stir until homogenous.
    • For smoother compote, pound the apples and put them through a sieve or in a mixer.
  5. Leave to cool in refrigerator, where it can be kept for up to 2 weeks. Can also be frozen or canned.


Apple compote is often spread on morning toast. It can also be added to other desserts or used as one itself.

You will also find it to be ideal with roast pork, grilled cutlets, chicken and turkey.