This recipe yields a deeply caramelized, intensely flavorful apple compote that you can spoon over plain yogurt or use as filling in an apple version of Taiwanese pineapple cakes.
Caramelized Apple Compote/Filling
Adapted from Pastry Love
Yield: About 1 1/2 cups (500-550 g)
- 8-9 cups (900 g) peeled, cored, and roughly chopped apples (I cut them into 1/2″ chunks)
- 1 1/3 cups (270 g) sugar
- 6 tablespoons unsalted butter, cut into chunks
- Pinch of salt
- 1 tablespoon vanilla extract (optional)
- Mix together apples, sugar, butter, and salt in a large nonstick saucepan.
- Cook, stirring often, over medium heat until all of the butter melts, then cover and bring the mixture to a gentle simmer.
- Turn heat down to low or medium-low to maintain a gentle simmer, and cook uncovered for 3-4 hours, stirring occasionally. You may need to adjust the heat during the cooking process. The apples will let out a lot of moisture at first, but the water will gradually cook off. At the end, the vast majority of the apples will be dark, translucent, and very sticky. Don’t worry if some pieces are still paler in color.
- Remove the saucepan from the heat. If you see clear, runny fat at the bottom, push the apple mixture up the sides of the saucepan and use paper towels to soak up the excess fat. The rest of the sugar syrup will thicken as it cools.
- If you’re using vanilla extract, stir it in now.
- Spread the mixture out in the pan and let it cool to room temperature. The apple filling can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 weeks. Thaw before use.