ffwd – compote de pommes (two ways)

I’ve made this recipe a number of times. It really is applesauce, and growing up in the midwest, that was certainly something I made as a kid as well. It’s simple and homey – but also a great alternative in the fall & winter to my normal berries over yogurt with home made granola for breakfast. Plus it’s a handy way to use up apples, or an innocent substitute (if you add some cinnamon) for apple pie.

I don’t know how it’s particularly French, other than Dorie occasionally talks about having a simple sweet or fruit for dessert. But in any event, that’s what I made this particular version for. At it’s simplest, it’s apples with a bit of sugar, and maybe some vanilla.

IMG_1970 I don’t have a food mill (handy anyway), so I just go with the peeling and coring of the apples. I do have an apple peeler/corer, but I usually don’t bother with taking it out unless I’m making chutney or apple butter.

IMG_1972I used honeycrisp apples for this, and it turned out that I only needed the Tablespoon of brown sugar for mine.


The apples get cooked over time. In my case, I probably ended somewhere between Dorie’s first version and second. Since I was serving mine for dessert, and not using it for a filling, I didn’t want to cook the apples down too much. I can certainly see that the extra time would be good, but not for me this time.

I did flavor mine with just vanilla in this version. As noted, I’ve also spiced with Vietnamese cinnamon. I even want to add cardamom and orange zest along with the vanilla to take on the character of an apple butter I sometimes make – I think it would be great with yogurt. This evening, however, I stuck with a simple ending to our meal, and topped the apples with a dollop of marscapone. Delish.

IMG_1980I will certainly make this again (maybe today!). I do however understand how some others may wonder at this recipe – my only guess is that we’re supposed to be learning that French home cooking can go from something as simple as this to any of the multi-step/multi-day recipes we’ve tried. You can see how others handled these apples here.

15 thoughts on “ffwd – compote de pommes (two ways)

  1. I loved the vanilla in this. I add cinnamon and cardamom to my usual recipe. Love cardamom! I will have to eat some of the applesauce with my yogurt tomorrow morning. Yum!

  2. I like that Dorie throws some fundamentals at us. In my life I’ve cooked up quite a few fancy meals, but she’s also teaching me some basics which I never knew before. It’s a great learning experience.

  3. That mascarpone addition is genius 🙂 I actually make home made yogurt often and while we add fruit, I am not sure why on earth I never considered adding applesauce. We will on the next batch. Yes, this was a basic one, but since I had never made it before- once again Dorie’s back to basics type recipe ended up a revelation~

  4. Your applesauce looks delicious but you had me at honeycrsip and mascarpone! Thank you for your kind condolences in the loss of my friend, Candy.

  5. I like the look of your chunkier applesauce – I may try that next time. This was my first time making the recipe (I had kind of glossed over it) but it won’t be my last! I can see why you have made this many times – it is simple and delicious!

  6. Sounds like you really enjoyed making this “humble” version of homemade apple compote – it is a wonderful recipe indeed and I am convinved that if you use really good apples with a lot of character, the compote needs nothing else than a bit of sugar and a vanilla bean added – lovey idea though to enjoy it with with creamy mascarpone! Although a day late we still loved this compote too…
    Have a great Sunday!i

  7. Yum. Mascarpone sounds like an excellent topping for the apple sauce. Glad I wasn’t the only one who was wondering what was French about this recipe!

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