French Fridays with Dorie: Compote de Pommes Two Ways

apple on eatlivetravelwrite.comFortunately for this week’s French Fridays with Dorie recipe (compote de pommes, two ways, p 392) Neil came home last week with 100 apples from a colleague’s tree. Perfect timing. Compote de pommes is basically apple purée or apple sauce and Dorie’s recipe offers two ways to prepare it – first, prepared the traditional way where you cook peeled, cored and cut up apples with a little water and a tiny amount of sugar until they are soft enough to mash up with a fork.

Dorie’s method calls for running the compote through a food mill or a mesh strainer but I prefer my applesauce a little on the chunky side so I used a potato masher…

Dorie Greenspan compote de pommes on eatlivetravelwrite.comSprinkled with a little cinnamon? Perfect any time of the day. I’ve had a bad migraine this week and the apple sauce has kept me going through hours of Parent-Teacher interviews. It’s comforting like that.

Dorie also offers a further preparation for the the apples to reduce them to a thicker, jammier consistency by returning the strained compote back to the pan and cooking it over a very very low heat, stirring often. She also suggests you can place the pan in the oven at 250˚F and bake it until it’s thick. I actually used my Bellini Kitchen Master – a home thermal blender – can read my first and second impressions to see what it’s like to work with.

I cooked the apples down in the Bellini though they didn’t darken and caramelize as I imagine they might have on the stovetop or in the oven. But the jammy consistency was there for sure.

Compote de pommes from Around my French Table on eatlivetravelwrite.comAnd because I am not a huge fan of apple sauce with that consistency (as a snack), I used it in a tart. You know, as you do.

Salted caramel apple tart on eatlivetravelwrite.comThis is adapted from a recipe over on Crème de Citron – Yolène calls for peanut butter on the bottom of the tart shell – I used a salted caramel spread, then topped it with the apple compote and then sliced apples. This was nice enough but I felt it needed the salt of the peanut butter – the spread I used was definitely not quite salty enough. But definitely a repeat recipe, for sure.

Apple tart with salted caramel on eatlivetravelwrite.comThe apple spread was perfect in this recipe – the jammier consistency is great for baking but for snacking I prefer the chunkier version.


French Fridays with Dorie participants do not publish the recipes on our blogs (though this week, you can find the recipe online here), we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!




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25 thoughts on “French Fridays with Dorie: Compote de Pommes Two Ways”

  1. I love making tarts and this looks absolutely wonderful, I am going to have to try it. The applesauce recipe was really very easy and we enjoyed it very much. I love the
    photo of the apple, beautiful shot.

  2. Sounds like you made an adventure out of your apples! They all look delicious. I just mash mine up too. I make this fairly often at this time of year, and it is, indeed, delightful comfort food. Glad it helped you get through all of those meetings!!

  3. Oh that tart looks lovely! I really enjoyed the applesauce…loved the hint of vanilla! I will have to give your tart a try! Very pretty! Have a great weekend!

  4. Another three-fer! Your tart looks delicious. I cooked mine on the stove and it’s didn’t darken up as I had expected either. I was a little sad about that at first, but the taste was too good for me to worry about it for long.

  5. My compote got thicker when I kept on cooking, but it didn’t really darken the way I expected either. I used the compote for a tart too, but without the caramel sauce. I love caramel apples (with chopped peanuts), so I’ll give yours a try. Maybe if you sprinkled with salted peanuts to make up for subbing caramel for the peanut butter?

  6. Now let’s see…… had a week-long migraine mixed with parent-teacher conferences and you managed to put up a Post showing how the FFWD recipe-of-the-week can be made three different ways!!! Hmmmm. I prefer chunky. Also like the idea of the tart. Apples and peanut butter or apples and caramel – great combos. Makes me hungry right now.

  7. Love what you did with the apples ! So fun that you had a huge delivery at the same time we had this recipe come up- serendipity indeed. Though I am not sure it truly offsets migraines coming during parent teacher time :(. Gorgeous applesauce and jam but that tart was genius. Had not considered that since I love caramel apples this would be a great tart combo. Thanks for the inspiration !

  8. Your chunky applesauce looks beautiful and delicious! I did not make the jammier version for the same reasons you preferred the basic applesauce: I did not think I would want to eat it as a snack and making it into something else was not on the cards last week.


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