Discover the delightful world of Compote de Pommes, or French Applesauce, a timeless classic made famous by Dorie Greenspan. This versatile autumn treat is not only a perfect side dish but also an exquisite filling for scrumptious apple turnovers. Prepare to elevate your culinary experience with this simple yet elegant recipe.
Mastering Compote de Pommes: The Art of French Applesauce
There’s a special charm about homemade applesauce that no store-bought version can ever truly replicate. It’s a sensory experience, from the sweet aroma filling your kitchen to the comforting taste that evokes cherished memories. For me, that memory is often tied to my mother-in-law’s kitchen. Whenever we visited, a bowl of her freshly made applesauce, crafted from sweet Golden Delicious apples, would invariably be cooling on her dining room table. It was a tradition so beloved that a second batch was often whipped up before our departure.
Her method was beautifully simple: just peel, core, and chop the apples, then simmer them with a touch of water and sugar until tender. This foundational understanding made approaching Dorie Greenspan’s French interpretation, known as Compote de Pommes, an absolute breeze. Dorie, a celebrated culinary icon, brings her signature touch to this classic, transforming it into something truly special.
Dorie’s recipe for Compote de Pommes introduces a subtle complexity that sets it apart. Instead of the typical sprinkle of cinnamon often found in American applesauce, her version calls for a hint of brown sugar and a delicate splash of pure vanilla extract at the very end. The main sweetness is balanced with white sugar, added to taste, ensuring the applesauce is perfectly tailored to your preference. This combination creates a depth of flavor that is both sophisticated and incredibly comforting. There’s an undeniable elegance in its simplicity, making it far superior to any jarred alternative. I was genuinely excited to test Dorie Greenspan’s French Applesauce recipe, eager to compare it with the comforting homemade versions I knew and loved.
The beauty of homemade applesauce lies in its incredible versatility and the ability to control every ingredient. You can choose your favorite apples, adjust the sweetness level, and even decide on the texture, whether you prefer it silken smooth or delightfully chunky. Making your own applesauce means saying goodbye to artificial preservatives and high fructose corn syrup, replacing them with wholesome, natural goodness. It’s an act of culinary mindfulness that pays off in delicious dividends, offering a healthy and flavorful addition to any meal.
Chaussons aux Pommes: Elevating Applesauce to Exquisite Apple Turnovers
While Dorie Greenspan’s recipe suggests specific apple varieties like Cortland, McIntosh, or Empire for her Compote de Pommes, finding these exact types can sometimes be a challenge. Don’t fret if they’re not readily available; I found that Jonagold apples worked wonderfully, delivering a fantastic flavor and texture. The key is to select apples that are firm and flavorful, striking a good balance between sweet and tart. Other excellent choices include Fuji, Honeycrisp, or even a mix of varieties to add complexity.
When it comes to texture, personal preference reigns supreme. Some prefer a perfectly smooth, velvety applesauce, achieved by running it through a food mill. Others, like myself, enjoy a slightly rustic, chunky texture that adds delightful character. Skipping the food mill and simply mashing the softened apples with a potato masher creates that wonderful, wholesome chunkiness that makes each spoonful a little more satisfying.
Beyond being a standalone delight, Dorie also shares a “Bonne Idée” – a brilliant idea – for transforming this exquisite Compote de Pommes into elegant apple turnovers, or Chaussons aux Pommes. This simple yet sophisticated application takes homemade applesauce to an entirely new level. Preparing these turnovers is surprisingly elementary. Begin by acquiring some ready-made puff pastry, which is a fantastic shortcut for creating impressive results with minimal effort. Simply roll out the pastry and cut out rounds using a cookie cutter or the rim of a glass.
Next, dollop a scant tablespoon of the fragrant Compote de Pommes into the center of each pastry round. Fold the pastry over to create a half-moon shape, then carefully seal the edges. For a more refined presentation, you can brush the tops with an egg wash (a whisked egg with a splash of water), crimp the edges with a fork to create a decorative seal, and sprinkle with coarse sugar for a beautiful sparkle and added crunch. These simple steps elevate a humble pastry into a bakery-quality treat.
Baking these puffed beauties for just 20 minutes at 400ºF (200ºC) yields golden-brown turnovers with a delightfully flaky crust and a warm, tender apple filling. The aroma alone is enough to draw everyone to the kitchen. Both the Compote de Pommes and the Chaussons aux Pommes were devoured with immense gusto in our household. My oldest son, Tom, popped over to help Mr. Skinny Chick with various “manly chores”—from changing a car headlight bulb to adjusting the ridiculously heavy Big Green Egg, and even troubleshooting my photo editing software. He certainly earned his keep, piling his plate high with food, a habit common to both my sons. He happily consumed a couple of turnovers, making me slightly envious of his metabolism. And the ultimate seal of approval? My husband declared these turnovers perfectly acceptable for breakfast, a testament to their comforting appeal.
These turnovers are not just a dessert; they are a versatile treat perfect for breakfast, brunch, or an afternoon snack. Imagine them served warm with a scoop of vanilla ice cream, or simply enjoyed with a cup of coffee. The crisp, buttery puff pastry combined with the sweet, vanilla-scented applesauce creates a harmony of textures and flavors that is truly unforgettable. Making them yourself allows for creativity—perhaps a dash of cinnamon if you miss it, or a pinch of nutmeg to complement the apple and vanilla notes.
Whether you choose to enjoy the Compote de Pommes on its own, perhaps stirred into oatmeal, paired with pork, or dolloped over yogurt, or transform it into these delightful Chaussons aux Pommes, Dorie Greenspan’s recipe offers a gateway to simple, elegant French home cooking. It’s a reminder that some of the most satisfying culinary experiences come from fresh ingredients and a little bit of care.
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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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.
