Apple compote is one of my favorite snack, it is so tasty but at the same time it is really healthy (only natural sugars) and most of all easy to make. It will take you 30 minutes top on a Sunday afternoon to make snacks for more than a week. You can make smaller portions; however, it is also possible for you to freeze bigger jars and unfreeze one for a week.
The thing that I love the most about that recipe is that you can play a lot with it. As long as you keep a base of at least 1 kilo of apples, you can add other types of fruits for the rest of the quantity. This is pretty amazing because you can change the flavors of the compote according to the fruit season and your preferences. For example, you could put cherries, strawberries, peaches, anything with it. The possibilities are endless and I encourage you to experiment with it, you might find an amazing combination that way. It could also be nice to involve the kids in the process. You could go together to the market and choose the flavor of the week for the compote and then make the whole recipe with them. It is a great way to start cooking with them, because it is so very simple to make. Moreover, it tastes way better than the ones that you buy at the supermarket. Most of all, you know what you put in your recipe, so you are certain that there are no additives of such. It will make nice snacks for you as well as for them and at the same time, it will heighten their habit of eating good fruits. Simultaneously, you encourage the farmers and your local economy with a production that is close to your home.
However, if it is a season where fresh fruits are less accessible to you, it is always possible to have a base of fresh apples combined with frozen fruits.
-1/4 cup of pure maple syrup
-1 tablespoon of lemon juice
-2,5 kilos of apples with the peel, cut in pieces
These quantities make four jars of 500 ml and it is possible for you to freeze the jars. I recommend you the Mason jars because they are sturdy and easy to store.
1. In a large pot, mix the maple syrup and the lemon juice. Then, add the fruits gradually when they are cut.
2. Cook the mix on medium-high heat until it boils. Lower the heat and let simmer for 20 minutes. Mix regularly so the compote doesn’t stick.
3. Pour into a food processor or a blender and mix until you have the texture that you were reaching for. You can decide to mix it less to have a chunkier compote.
Recipe find in the book “Manger local” of Julie Aubé.