Apple Compote

Apple Compote is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of pureed pippin apples cooked until they become a thick paste that are shaped into patties and cooked until dried. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Compote.

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Additional Time:

(+3 hours drying)

Makes:

1 batch

Rating:

Tags : Dessert Recipes Baking Recipes British Recipes

This is a classic recipe for a Victorian version of Apple Compote that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.

Original Recipe

Peel and core some choice pippins and boil them until they are soft, then take them out and beat them into a marmalade, place over the fire again and continue to stir until it becomes a stiff thick paste, then add an equal weight of sugar and mix both well together; press the mixture into the thickness of a quarter of an inch and dry in a cool oven.

Modern Redaction

Ingredients:

15 Cox's apples, peeled and cored
100g sugar for each 100g of apple pulp

Method:

Bring a pan of water to a boil, add the apples and continue boiling for about 40 minutes, or until the apples are soft. Drain the apples, turn into a bowl then beat until you have a smooth paste. Turn into a small pan and heat gently, stirring constantly, until the mixture becomes a thick paste (think wallpaper paste). For an ordinary compote, it can be used at this point.

In Victorian times, without refrigeration the paste as yielded above was further dried down almost to a leather so that it could be kept for a long time in the kitchen pantry.

Weight the apple paste then beat in an equal weight of sugar. Turn the mixture onto a lightly-greased baking tray and press or roll down to 6mm thick. Transfer to an oven pre-heated to 60°C and heat for about 3 hours, or until dried.

Find more Traditional Victorian Recipes Here