📝 About This Recipe
This traditional German Apfelkompott is the ultimate comfort food, bridging the gap between a chunky applesauce and a sophisticated fruit preserve. Originating from rustic farm kitchens across Bavaria and beyond, this dish transforms humble orchard apples into a fragrant, golden delight infused with cinnamon, cloves, and a hint of citrus. Whether served warm as a soul-soothing dessert or chilled as a versatile accompaniment, it captures the cozy essence of German 'Gemütlichkeit' in every spoonful.
🥗 Ingredients
The Fruit Base
- 1 kg Apples (Firm, tart varieties like Boskoop, Braeburn, or Granny Smith)
- 2 tablespoons Lemon Juice (Freshly squeezed to prevent browning)
- 1 teaspoon Lemon Zest (Organic, finely grated)
The Poaching Liquid & Aromatics
- 150 ml Apple Cider or Juice (Unfiltered naturally cloudy juice is best)
- 50 ml Water
- 50-75 grams Granulated Sugar (Adjust based on the sweetness of the apples)
- 1 packet Vanilla Sugar (Approx. 8g or 1 tsp vanilla extract)
- 1 piece Cinnamon Stick (Whole)
- 3 pieces Whole Cloves (Removed before serving)
- 1 piece Star Anise (Optional, for deeper spice profile)
Texture & Garnish
- 1 teaspoon Cornstarch (Optional, for a thicker syrup)
- 1 tablespoon Cold Water (To slurry the cornstarch)
- 4 sprigs Fresh Mint (For garnish)
- 1 pinch Ground Cinnamon (For dusting)
👨🍳 Instructions
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1
Begin by washing the apples thoroughly. Peel them using a Y-peeler, then quarter and core them.
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2
Cut the apple quarters into bite-sized chunks, roughly 2cm (3/4 inch) in size. Try to keep them uniform so they cook evenly.
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3
Place the apple chunks in a large bowl and immediately toss with the fresh lemon juice and zest. This prevents oxidation and adds a bright top note.
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4
In a wide, heavy-bottomed saucepan, combine the apple juice, 50ml water, granulated sugar, and vanilla sugar.
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5
Add the cinnamon stick, cloves, and star anise to the liquid. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
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6
Add the prepared apple chunks to the simmering liquid. The liquid should not fully cover the apples; they should partially steam.
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7
Cover the pot with a tight-fitting lid and reduce the heat to medium-low. Let the apples simmer for 10-15 minutes.
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8
Check the texture at the 10-minute mark. You want the apples to be tender when pierced with a knife but still holding their shape. Do not let them turn into mush.
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9
If you prefer a thicker, glossier sauce, mix the cornstarch with 1 tablespoon of cold water in a small cup to create a slurry.
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10
Gently stir the slurry into the bubbling liquid around the apples and cook for 1 additional minute until the sauce clears and thickens.
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11
Remove the saucepan from the heat. Use a spoon to carefully fish out the cinnamon stick, cloves, and star anise.
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12
Allow the compote to cool slightly in the pan. It can be served warm, at room temperature, or chilled in the refrigerator.
💡 Chef's Tips
Use a mix of apple varieties (one tart, one sweet) to create a more complex flavor profile. Avoid overstirring the apples while they cook; you want distinct chunks, not a smooth puree. If your apples are very sweet, reduce the sugar and add a splash of white wine or extra lemon juice for balance. For an adult version, replace half of the apple juice with a dry Riesling or add a tablespoon of Calvados at the end. Store leftovers in a glass jar in the fridge for up to 5 days; the flavors actually deepen after 24 hours.
🍽️ Serving Suggestions
Serve warm over traditional German Milchreis (creamy rice pudding) with an extra dusting of cinnamon sugar. Pair with hot, crispy Kartoffelpuffer (potato pancakes) for a classic sweet-and-savory German lunch. Spoon over a scoop of high-quality vanilla bean ice cream for an elegant, simple dessert. Layer with Greek yogurt and toasted hazelnuts for a sophisticated breakfast parfait. Accompany with a glass of chilled dessert wine or a hot cup of Earl Grey tea.