The 4PM Ritual: French Apple Compote

Vegan, gluten-free, low in sugar.

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Bonjour and welcome to recipe no. 6.

In France, apple compote weaves the thread of our lives from childhood. It accompanies us as children, and faithful, never abandons us once grown.

I remember those school mornings with my "Pom'Pote" slipped into my schoolbag - that little soft pouch that made compote portable. Even today, my dear Stéphanie's children leave each morning with their pouch in hand. Tradition crosses generations like a given.

But for some years now, I have left my faithful industrial companion to rediscover the gestures of yesteryear. And believe me, nothing resembles what one makes with one's own hands.

I share with you here my recipe for apple compote, gentle and velvety. Smooth as desired, almost tender, it needs only the essential: little sugar, little water, much love.

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Apple Compote

Compote de pomme

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Ingredients

For about 700 g of compote:

• 5 apples (my favorites: Canada Grise or Story)

• 1 packet of vanilla sugar (7,5 g)

• 50 ml of water

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Instructions

1. Peel¹ your apples, cut them into quarters, and remove the core.

2. Toss them into a saucepan, sprinkle a packet of vanilla sugar on top, then add 50 ml of water.

3. Let everything cook for about 20 minutes over low heat.

4. When the apples are nice and soft, transfer them to a blender, but leave behind the water at the bottom of the pan. If you add that water, you’ll end up with a more liquid texture—and what we’re after here is creaminess.

5. Blend everything for about 2 minutes, then pour the compote into a glass jar. It can be enjoyed warm, at room temperature, or cold. Personally, I find it even better chilled, straight from the fridge.

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Thank’s for reading, let me know what you thought in the comments!

1. Peeling an apple (peler une pomme, in French) means removing its skin using a knife or a peeler, to keep only the flesh of the fruit.