Apple compote

The Elstar apple was created by Arie Schaap in the village of Elst in the Netherlands, after which the apple was named. This apple is famous for its tart flavour and is perfect to use in both cold and hot preparations. 

Makes 1500g.

Apple compote

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




apples, Elstar



light brown sugar



apple cider



cinnamon sticks



Maldon salt

Preparation method

  • Peel and slice the apples.
  • Slowly bring the sliced apples, sugar, apple cider, and cinnamon sticks to the boil.
  • Spoon the apples into a preserving jar.
  • Reduce the liquid with the cinnamon sticks to half.
  • Pour the liquid over the apples and season with the Maldon salt.

Serving suggestions

  • As part of a dessert with yoghurt, coffee, or chocolate.
  • As a basis for further preparation to create a sorbet, gel, or meringue.
  • Delicious served with a cheese platter.

Previous page