It's the simplest, but also the best, the one we all love, adults and children. However, to be successful, you need to know a few things. And especially choose the right apples. To make a compote worthy of the name, opt for cooking apples:golden, canada, boskoop… Peel and seed them then cut them into large dice. For 1.5 kg of fruit, add approximately 60 g of sugar and 25 cl of water. Put everything in a large saucepan and cook over medium-low heat for about 20 minutes. Mix or not depending on whether you like compotes with pieces.
Peel and core 1.5 kg of very ripe and juicy pears. Cut them into large dice and place them in a saucepan with the juice of half a lemon, 50 g of sugar and 50 g of honey. Add a vanilla pod split in half from which you will have scraped the seeds, a star anise, a cinnamon stick and a grated nutmeg. Cook for 20 to 30 minutes over medium-low heat. This compote is best unmixed and slightly warm, accompanied by cottage cheese. A delicate and fragrant dessert!
Yes, you can also stew red fruits. But the technique is different with these fragile berries. Squeeze an orange (from which you will have taken the zest beforehand). Heat the orange juice and zest in a saucepan with 50 g of sugar for 5 minutes over low heat. Then add 10 cl of red wine. Wash 500 g of red fruits (blueberries, blackberries and raspberries, which are in addition natural anti-wrinkles) and sprinkle them with this still hot syrup. Mix, let cool then store in the fridge until serving. A very original compote, to accompany with a nice spoonful of homemade whipped cream.
