Autumn brings with it a symphony of flavors, and few are as comforting and versatile as the humble apple. Transformed into a delightful Compote de Pommes, or French Applesauce, it transcends the ordinary, becoming a gourmet treat that captures the essence of the season. This particular recipe, inspired by the renowned Dorie Greenspan, offers a uniquely French take on a classic, making it an ideal side dish for any meal, a delightful breakfast accompaniment, or the perfect filling for an exquisite apple turnover. It’s a culinary journey that celebrates simple ingredients elevated to elegant heights, promising a taste experience that is both familiar and exciting.
Compote de Pommes: The Art of French Applesauce
There’s an undeniable warmth and charm to homemade applesauce that store-bought versions simply cannot replicate. The aroma that fills the kitchen as fresh apples simmer gently, the control over sweetness and texture, and the sheer satisfaction of creating something wholesome from scratch – these are experiences worth savoring. My own connection to this simple pleasure dates back to visits with my mother-in-law, whose kitchen always held a bowl of freshly made applesauce, often made with crisp Golden Delicious apples. It was a staple, so beloved that a second batch was usually required before we even thought of heading home. Her method was delightfully straightforward: peel, core, chop, then simmer with a touch of water and sugar.
This traditional approach forms the foundation of Dorie Greenspan’s French interpretation, the elegant “Compote de Pommes.” Dorie, a culinary icon celebrated for demystifying French cuisine, brings her signature touch to this classic. Her recipe elevates applesauce from a mere side to a refined compote, incorporating subtle yet impactful differences that truly make it shine. Instead of the familiar sprinkle of cinnamon often found in American applesauce, Dorie’s version introduces a hint of rich brown sugar and a delicate splash of pure vanilla extract at the final stage. While white granulated sugar is added to taste for the perfect level of sweetness, these thoughtful additions lend a depth and sophistication that transforms the humble apple into something truly special. The result is an applesauce so incomparably fresh and flavorful, no jarred variety could ever come close.
Crafting Compote de Pommes is a journey of simple steps leading to exquisite results. The choice of apples is paramount, and while Dorie often suggests varieties like Empire, Cortland, or McIntosh for their balance of tartness and sweetness, as well as their ability to break down beautifully, other apples can certainly be used. For this particular batch, Jonagold apples proved to be an excellent substitute, offering a delightful texture and flavor profile. The beauty of homemade compote lies in its adaptability; you can tailor it to your preferred consistency, whether you enjoy a velvety smooth purée or a more rustic, chunky sauce. While some might opt to pass the cooked apples through a food mill for an ultra-fine texture, I personally appreciate a slightly chunky applesauce that retains some of the fruit’s natural bite. This slight variation in texture adds another dimension to the compote, making each spoonful a satisfying experience.
Chaussons aux Pommes: Elevating Compote into Apple Turnovers
Beyond its charm as a standalone dish, Dorie Greenspan’s “Bonne Idée” (good idea) of transforming this exquisite Compote de Pommes into Chaussons aux Pommes, or elegant apple turnovers, is truly inspired. These flaky, fruit-filled pastries are surprisingly simple to create and offer a wonderfully satisfying way to enjoy your freshly made compote. The process is remarkably elementary, making them an approachable baking project for home cooks of all skill levels. With a batch of homemade compote ready, the journey to delightful turnovers begins with readily available ingredients and a few straightforward steps.
The foundation of a perfect chausson aux pommes lies in good quality puff pastry. Store-bought puff pastry is a true lifesaver, providing a remarkably buttery, flaky base without the extensive labor of making it from scratch. To assemble these beauties, simply roll out your puff pastry and cut it into rounds. A large cookie cutter or even the rim of a glass can serve as a convenient guide for creating uniform circles. Next, dollop a scant tablespoon of your luscious Compote de Pommes onto the center of each pastry round. The key here is not to overfill, as this can lead to messy leaks during baking. The rich apple filling, infused with brown sugar and vanilla, provides a burst of flavor that perfectly complements the delicate pastry.
Once filled, fold the pastry rounds in half to create a crescent shape, gently enclosing the applesauce. To ensure a secure seal that will keep the delicious filling contained, lightly moisten the edges of the pastry with a little water or an egg wash before pressing them together. For an extra touch of elegance and a beautiful finish, consider crimping the edges with the tines of a fork. This not only adds a decorative flourish but also helps to further seal the turnovers. Before baking, a brush of egg wash will give the pastries a gorgeous golden sheen, while a sprinkle of coarse sugar provides a delightful crunch and sparkle, making them irresistible straight out of the oven.
Baked at 400ºF for just about 20 minutes, these puffed beauties emerge from the oven golden brown, flaky, and utterly divine. The high heat ensures the puff pastry rises beautifully, creating distinct layers that crackle with every bite. The aroma that fills your kitchen during this short baking time is nothing short of intoxicating, a blend of warm apples and rich butter that signals a truly special treat is almost ready. Both the freshly made Compote de Pommes and the resulting apple turnovers were devoured with enthusiasm, a testament to their irresistible appeal. Even my oldest son, Tom, who had popped over to assist with some “manly chores” like changing a headlight bulb and adjusting our notoriously heavy Big Green Egg, found ample space on his plate for a generous helping of food – as both my sons tend to do – happily consuming a couple of these delightful turnovers. His impressive metabolism is certainly something to envy! My husband also gave them his seal of approval, declaring them perfectly acceptable, and indeed, delightful for breakfast. This versatility, from a simple fruit compote to a sophisticated pastry, underscores the timeless appeal of Dorie Greenspan’s culinary wisdom.
Compote de Pommes or French Applesauce
10 minutes
20 minutes
30 minutes
4 servings
A French applesauce adapted from Dorie Greenspan, Around My French Table
Ingredients
- 2 pounds (6 medium) apples, preferably red apples like Empire, Cortland or McIntosh
- About 1/4 cup water
- 1 tablespoon brown sugar
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons butter, for thicker compote (optional)
Instructions
- Peel and core the apples. Slice each into about 8 pieces. Place in a medium saucepan.
- Stir in 1/4 cup of water and brown sugar. Cook, stirring frequently over medium-low heat. Continue until the apples are soft enough to be crushed with the back of a spoon. If the pan looks too dry, add a little more water as you cook. This process will take about 15-20 minutes.
- If you want regular compote de pommes, remove the pan from the heat and run the compote through a food mill. If you prefer chunky applesauce, mash with a potato masher. If your applesauce is too runny, just cook for a few more minutes.
- Taste and add more sugar if needed. Mix in vanilla and butter. Cover with plastic wrap and chill.
Nutrition Information:
Yield:
4 servings
Serving Size:
1
Amount Per Serving:
Calories: 159Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 48mgCarbohydrates: 28gFiber: 2gSugar: 25gProtein: 0g
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Tips for Perfect Compote de Pommes and Chaussons aux Pommes
Achieving the perfect Compote de Pommes begins with selecting the right apples. While Dorie Greenspan suggests Empire, Cortland, or McIntosh for their ideal balance of tartness and sweetness, feel free to experiment with other varieties available to you. Fuji, Honeycrisp, or even Granny Smith (if you prefer a tarter profile) can work wonderfully, though you may need to adjust the amount of sugar accordingly. Taste your apples first – if they are very sweet, you might reduce the initial sugar, adding more only if necessary at the end. The addition of brown sugar, as suggested by Dorie, introduces a subtle caramel note that deepens the flavor considerably, making it distinctly French. Don’t skip the pure vanilla extract; it adds a layer of aromatic sweetness that is simply divine and a hallmark of this elegant compote. For those who enjoy a richer, smoother texture, the optional two tablespoons of butter stirred in at the end provide a luxurious finish that coats the palate beautifully.
When preparing the applesauce, ensure you cook the apples over medium-low heat. This gentle simmer allows the apples to break down slowly and evenly without scorching, developing their full flavor. Stirring frequently is essential to prevent sticking and ensure uniform cooking. If your compote seems too dry during cooking, a tablespoon or two of extra water can be added to maintain the desired consistency. For a truly smooth compote, a food mill is excellent, but for a homey, rustic feel, a potato masher works perfectly, leaving delightful small chunks of apple. Remember, the beauty is in customization; make it as smooth or chunky as you desire.
For the Chaussons aux Pommes, the quality of your puff pastry will significantly impact the final result. Opt for an all-butter puff pastry if possible, as it yields the flakiest, most flavorful turnovers. When cutting your pastry rounds, aim for uniformity so they bake evenly. Using a lightly floured surface will prevent sticking, and keeping the pastry cold until ready to use is crucial for its flakiness. Don’t be afraid to experiment with the sealing process; a simple fork crimp is effective and adds a charming homemade touch. For an extra golden-brown finish and a touch of sweetness, a simple egg wash (one egg beaten with a tablespoon of water) applied before baking, followed by a sprinkle of coarse sugar, will elevate your turnovers to bakery-quality perfection. These small details can make a significant difference in both presentation and taste.
The Versatility of French Applesauce
One of the most remarkable qualities of Dorie Greenspan’s Compote de Pommes is its incredible versatility. While it shines as a delightful side dish, perhaps alongside roasted pork or chicken, its applications extend far beyond the dinner table. For breakfast, a dollop of this flavorful applesauce can transform a bowl of plain oatmeal or yogurt into a gourmet experience. Spread it on toast or croissants for a quick yet elegant start to your day. It’s also a fantastic accompaniment to pancakes or waffles, offering a lighter, fruitier alternative to traditional maple syrup. The subtle sweetness and complex notes of brown sugar and vanilla make it suitable for almost any morning repast.
As a dessert, the possibilities are equally endless. Serve warm compote with a scoop of vanilla bean ice cream or a dollop of crème fraîche for a simple yet sophisticated treat. It can also be incorporated into more elaborate desserts, serving as a filling for tarts, crumbles, or even layered parfaits. Its balanced sweetness means it won’t overpower other flavors, but rather enhance them. Even as a snack, chilled Compote de Pommes is wonderfully refreshing and a much healthier alternative to processed sweets. Stored properly in an airtight container in the refrigerator, it maintains its fresh flavor for several days, making it perfect for meal prepping or having on hand for impromptu cravings.
Whether you’re new to French cooking or a seasoned home chef, this Compote de Pommes recipe offers an approachable entry into the world of sophisticated flavors. It celebrates the simple elegance that Dorie Greenspan so brilliantly champions in her culinary philosophy. This recipe is not just about cooking; it’s about embracing the joy of fresh ingredients, savoring delightful aromas, and creating memorable experiences around the table. Give this French applesauce a try, and discover why this humble fruit, when prepared with a touch of French flair, can truly elevate your everyday meals and special occasions.
The original recipe for this Compote de Pommes can be found on thisblog. I used 1/4 cup sugar, not 1/4 tablespoon, but you can adjust this measurement depending on the sweetness of your apples. It’s always best to taste and adjust to your preference.
