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Le Chaudron recipe
Compote de pommes maison
Homemade applesauce
⏱ 30 minServes 6Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
8Boskoop or Reinette apples1.2 kg (2.6 lb)
50 g (2 oz)superfine sugar
100 ml (½ cup)filtered water
1 tspground cinnamon
1 tbsplemon juice
1 clovevanilla bean, split
- 8 Boskoop or Reinette apples 1.2 kg (2.6 lb)
- 50 g (2 oz) superfine sugar
- 100 ml (½ cup) filtered water
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 clove vanilla bean, split
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the apples with a vegetable peeler, then remove the cores and seeds, keeping as much flesh as possible.
- Cut the apples into large 2 cm (¾ in) cubes so they cook quickly and release their juices.
- Pour the filtered water and lemon juice into the saucepan, then add the apple cubes to start cooking.
- Split the vanilla bean lengthwise and add it to the pan for a delicate flavor.
- Cook covered over medium heat for 20 minutes, stirring often so the apples don’t catch on the bottom.
- Add the sugar and cinnamon to the hot applesauce and cook uncovered for 10 more minutes.
- Mash with a fork for a chunky applesauce, or blend until perfectly smooth — your choice.
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