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Apple compote is best served with gluten-free lemon polenta cake, but it’s also delicious on gluten-free porridge or granola and yoghurt. You don’t want it to be completely smooth – it’s really nice to have soft pieces of apple mixed with the creamy puree that the broken-down fruit will give.

Apple Compote

Images and text from Brunch the Sunday Way by Alan Turner and Terrence Williamson

Apple compote is best served with lemon polenta cake, but it’s also delicious on gluten-free porridge or granola and yoghurt. You don’t want it to be completely smooth – it’s really nice to have soft pieces of apple mixed with the creamy puree that the broken-down fruit will give.

Print Recipe

Total Time 35

Course Breakfast

Ingredients

5 Granny Smith apples peeled, cored and cut into 5cm dice
4 tablespoons caster sugar
1 teaspoon vanilla extract

Instructions

Put all the ingredients into a non-stick pan and add 6 tablespoons water. Mix over a low heat until the sugar starts to dissolve, then raise the heat to medium and cook for 10–12 minutes. Whilst cooking, the apples will start to break down, which will create a rich, chunky compote. Make sure you keep stirring so that the mixture doesn’t catch on the bottom of the pan, and don’t let the apples colour.
Once ready, set aside to cool, then store in fridge until needed. It will keep, chilled, for up to a week.

Notes

Cover of the cookbook Brunch the Sunday Way by Alan Turner and Terrence Williamson, photography by Patricia Niven. Frances Lincoln Publishing RRP $29.99. — Images and text from Brunch the Sunday Way by Alan Turner and Terrence Williamson, photography by Patricia Niven. Frances Lincoln Publishing RRP $29.99.

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