Pierre Hermé’s apple compote, the iconic flavor to enjoy on its own or as a filling for your desserts
About this recipe
Here is a recipe for compote, by Pierre Hermé, a simple classic
I hope you're not too hooked on the plastic compotes from the supermarket… I won't judge, promise! But since I've been making them myself, there's no going back: the store-bought ones taste bland, too sweet, and lack real flavor
You'll see, making this recipe is first simple, and most importantly, you'll love its flavor: you won't go back to the diluted store-bought compotes
Furthermore, if you're making a dessert that uses compote, then do as any good pastry chef would: make your own compote, it will elevate your desserts
To see the desserts that use compote, see HERE
Source of the recipe
A recipe by a French Pastry star, Pierre Hermé, found in his book "Le Larousse des desserts"
To purchase the book online:
The recipe is on page 291
Modifications to the original recipe
● Hermé tells us to peel the apples. I prefer to leave the skin, because first, it thickens the compote a bit more, and most importantly, there are good nutrients in the skin
● I use less Sugar : ½ Cup or 100 g instead of 150 g ( 5 oz )
1. Press the juice of Lemon and pour it into a large bowl
2. Hermé says to peel the Apples (1 ¾lbs or 800 g), but I don’t do it
3. Wash the Apples (1 ¾lbs or 800 g), then cut, core, and remove the stem and the tail. For the seeds, I use a melon baller
4. Cut into quarters, and immediately place in the bowl with the lemon, and stir
Orange and Citrus Squeezer
Double-Sided Melon Baller
Stainless Steel Melon Baller
5. The Lemon will prevent the apples from oxidizing
Stainless Steel Mixing Bowl
Large Mixing Bowls, Stainless Steel
KitchenAid Silicone Spatula Set
6. We will make a syrup and cook the Apples (1 ¾lbs or 800 g). I use a large pot or a frying pan in copper, the same one I use for my jams
Stainless Steel Pan with Lid, Stay Cool Handles, Dishwasher and Oven Safe
6-Quart Stock Pot with Cover
7. Pour the Water (½ Cup or 100 g), the Sugar (½ Cup or 100 g), stir
8. Scrape the seeds of the Vanilla Beans (2), pour into the pan
9. Cook over on medium heat
10. When it reaches a boil, add the quartered apples
11. Cook covered halfway over low-medium heat
12. Stir from time to time
13. Hermé says not to crush the apples while cooking
14. The cooking is finished when the apples are tender
15. The volume has reduced by almost half
16. Pour the content into a clean bowl, and let it cool 1 hour at room temperature
17. Hermé doesn't mention it, but I crush my apples to smooth the texture
Immersion Multi-Purpose Hand Blender
Immersion Hand Blender Bamix
That's it!
