Spiced Caramelized Apple Compote Butter

I love this type of apple compote, I think they’re absolutely delicious and such a great way to use up apples that are already a little past their prime. The difference between this one and other apple compote recipes I’ve made before is that I seasoned this one a bit more heavily with spices, and near the end I added a little cornstarch just to make the compote a bit thicker, because I wanted to use it maybe as a yummy cake filling.

And oh boy, the result. I ended up using it on pancakes and with plain yogurt and i think as a topping for panna cotta, yeah it got tons of uses, the cake had to wait for next time, hahaha, but it was fantastic! ;D So let’s get to the recipe!

Spiced Caramelized Apple Compote Butter

Servings: 1
Time: 1hr 30mins
Difficulty: Easy
Rating: ★★★★★
Print

This is a thick, spiced and sweet compote type of butter, perfect to spread heavy on pancakes or toasts! HEAVIER I SAY!

Ingredients

Apples – 6
Brown Sugar – 1 Tablespoon
Cinnamon – 1 Teaspoon
Cumin – 1 Teaspoon
Nutmeg – A Pinch
Cloves – A Pinch
Cornstarch – 1 Teaspoon (Cornflour)
Salt – A Pinch

Directions

Start by washing, peeling, and dicing the apples. Ideally, they should be small cubes so the jam will cook faster. Put everything in a small saucepan, repeating until you have no more apples. I used 6, but you can use more or fewer apples and the final result will be the same, no problem.

Then add a tablespoon of brown sugar, followed by a teaspoon of cinnamon, cumin, a pinch of nutmeg, cloves, and salt. Mix everything, cover the pan, and place over low heat.
Check and stir every 5 minutes. You want the apples to cook and caramelize slowly, it should be ready in 25 to 30 minutes.
When the apples are almost ready (taste them and adjust if you think they need a little more sweetness or more spices), in a small bowl add about 6 tablespoons of water and a teaspoon of cornstarch. Mix well, then pour the mixture over the caramelized apples.

Stir for a few more minutes until the mixture thickens and reaches your desired consistency, then it’s ready to use immediately or store in an airtight container.

Notes & Tips: This is not a long shelf life compote, even if you store it in a sterilized jar it doesn’t have enough sugar to extend its shelf life, this compote should be kept in an airtight container in the fridge for a maximum of 1 week.

Off the top of my head you can use it on pancakes, with plain yogurt, as a cake filling, over a nice ricotta or fresh cheese, mixed into ricotta, alongside ice cream or with scones, hehehe.

use slightly softer, older apples if you have them, they break down faster and give you that jammy texture without much effort. If you like a smoother sauce rather than a chunky compote, mash it lightly with a fork or potato masher in the last few minutes of cooking.

Taste as you go, apple sweetness varies a lot, so the sugar and spice amounts here are really just a starting point. And keep the heat low and patient, rushing this on high heat is the fastest way to end up with scorched sugar stuck to the bottom of the pot instead of caramelized apples.

This is the kind of thick compote or jam that works beautifully as a filling for any sweet treat, or simply spread on toast or cookies like any other compote or jam.

This recipe for Spiced Caramelized Apple Compote Butter was originally created on BakeAfter.com. Esta receita de Compota Cremosa de Maçã Caramelizada foi publicada em português no Iguaria.com.