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Compote de Pommes

I love this chunky applesauce for its texture and the fact that it uses grapes as a sweetener. The key is good, flavorful apples. Take a bite out of one of the apples to determine the tartness.

Cooks' Note

At Rosh Hashanah, I often add 1/2 pound Italian blue plums to the apples instead of the grapes. It gives the applesauce a rosy color.

Recipe information

  • Yield

    2 cups applesauce

Ingredients

2 pounds sweet apples, such as Jonathan, Gala, King of the Pippins, Jonagold, or Fuji, cored, peeled, and cut into 1-inch chunks
3/4 cup halved white grapes

Preparation

  1. Step 1

    Put the apples and the grapes in a heavy saucepan.

    Step 2

    Cover, and cook over low heat for 20 to 30 minutes, stirring occasionally, until the apples are mushy. This applesauce will be chunky.

Quiches, Kugels, and Couscous
TagsSauceCompoteCondimentFrenchEuropeanAppleFruitGrapeSideGluten FreeDairy FreeNut FreeVegetarianVeganEasySimmerCookbooks
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