Skip to main content
Epicurious
Cookbooks

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
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.