I’ve adapted this compote from a recipe by This Old Gal.
My goal was to make it really suitable for weightwatchers and anyone else looking for a treat without a lot of calories. I eat it for breakfast or as a treat over low fat yoghurt, low fat Greek yoghurt and skyr, but I am sure it will be delicious on top of vanilla ice cream too.
If you don’t have a pressure cooker, don’t fret. You can easily make this in a pot on the stove. Just stew the ingredients together until your desired texture is reached.
When you cook this your house will fill with a lovely aroma. I made this while the Fiancé wasn’t at home. When he came home the smell of the compote instantly made him go towards the kitchen, sniffing the air with a big smile on his face.
In this recipe 2 different kinds of apples are used in this compote. The Granny Smith variety stays firmer longer than most other ones do, so you end up with lovely tender chunks in your compote. The other kind I used was red apples. My local store didn’t have them named, but they work beautifully and cook down to a sumptuous mushy compote. Together the two textures make for a great treat.
If you like your compote sweeter than what this recipe will make it and you are a weightwatcher or otherwise need/want to limit the calories, my advice is this: Once cooking is done add a little of your favourite liquid sweetener. Remember that foods taste differently cold than what they do when warm/hot. So if you intend to eat the compote cold, wait with adding additional sweetener till the compote has cooled down.
For the weightwatchers out there. I got 640 g finished compote and one 50 g serving is 1 SP.
Servings: about 12-15.
- 2 large red apples and 2 large Granny Smith apples (in total about 650 g when peeled and cored).
- 2 tbsp brown sugar.
- 1 tbsp regular sugar.
- 15 g (1 tbsp) butter.
- 2 tsp vanilla extract.
- 2½ tsp ground cinnamon.
Get out a big bowl and add about 1 tsp vinegar or lemon juice to it. Add plenty of cold water to the lemon juice. This is where we’ll hold the peeled apple chunks till we are ready to cook them. The acid from the vinegar/lemon juice will prevent the apples from turning brown.
Wash, peel and core the apples. Cut the apples into roughly 1 cm pieces and put them into the cold water while you work on the remainder of the apples.
Drain the apple pieces and put them into the inner pot of your pressure cooker.
Add butter, brown sugar, regular sugar, vanilla extract and cinnamon to the apples and give everything a mix. You do not need to add additional water, as the apples contain lots of water. Don’t worry, this will not burn on the bottom of the inner pot.
Lock lid on and set the vent to ‘sealing’. Cook for 1 minute on high pressure and give the compote a 10 minute natural release.
Once the 10 minutes natural release time is up, turn the vent to venting’ to release any remaining pressure. There might not be any remaining pressure and that is fine too.
Open the pot and you will see it looks like there is too much liquid in there. Give the compote a gentle stir and some of the apples will break down and everything will come together into a lovely compote with some whole tender pieces of apple in.
Pour the compote into a suitable container and let it cool enough to go in the fridge.
The compote will keep in the fridge for 5-7 days in a sealed container.