There is nothing like simple, homemade recipes, and we must not forget the compote that's always been made at home. The one we make most often is apple or apple and banana, but taking advantage of strawberry season I encourage you to enjoy this delicious and easy apple and strawberry compote recipe. A delight!
As you know, compote doesn't require added sugars, because it's sweetened by the fruit's own sugar.
In no time it's on the stove and you can let it cook while you prepare other things.
Refreshingly healthy, you can enjoy it straight by the spoonful, or it's perfect as a base for yogurt or as a topping. The combination is perfect!
It is without doubt one of my children's favorite compotes, with a little touch of cinnamon for them it's a plus.
Revol cappuccino cup (Revol's iconic wrinkled cups)
Ingredients
- 3 ripe apples
- 6 medium or large strawberries
- 1/2 tsp ground cinnamon (or one cinnamon stick)
- Water
Preparation
- Clean and peel the apples, and begin slicing them into pieces about 3 to 5 millimeters thick while rotating them in your hand. Not too carefully, roughly, until you find the core of the apples, which you will remove. What you cut can be added directly to a steel or iron saucepan.
- Wash the strawberries, remove the stems and cut them in half. Add them to the saucepan.
- Fill with water up to 3/4 of the height the fruit has reached, and put on the stove over medium heat.
- Add the cinnamon.
- When it starts to bubble, lower the heat to minimum and keep on the heat for about 30 minutes. Stir occasionally with a spatula.
- Leave it on the heat until you see the apple is very tender and the strawberries have broken down. Turn off the heat and let cool.
- If you added a cinnamon stick, remove it.
- Blend with an electric hand blender until smooth, and store in the fridge in an airtight container.
- Serve in bowls or in ceramic tumblers, plain or with yogurt.
