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Amaretto Apple Compote

Prep Time:

75 minutes

Cook Time:

40-50 minutes

Serves:

4-6 depending on the jars

Level:

Easier than it sounds

This is:

Vegetarian, Preserving, Vegan, Nut-free, Gluten-free, Seasonal

Why I love this...

I love apples! There was a period in my life when I couldn't eat them for allergy reasons and it made me sad every day. They are so versatile and make a great, healthy and transportable snack. This recipe offers one option to preserve apples beyond the autumn season and combines classic flavours that just work well together. The cinnamon brings a warmth that is perfect in the colder months and the amaretto adds a nutty, buttery hint. The alcohol burns off so this is perfect for all ages, at breakfast as much as on a cheese board!

Ingredients

1.7 kg / 3.7 lbs Apples - use a bold flavoured, crisp variety (untrimmed weight)

300g / 1 1/2 cups Caster or granulated sugar

150ml / 5 oz. Amaretto liqueur 

100-150ml / 3.4-5 oz. Filtered water

1.5 tsp Ground cinnamon

1 Cinnamon stick (optional for step 1)

5 Cloves (optional for step 1)

Juice of half a lemon

Equipment

  • Small bowl

  • Peeler

  • Knife

  • Box grater with a rough side

  • Large, heavy-bottomed saucepan

  • Stirring spoon

  • Tablespoon

  • Saucer/small plate

  • Potato masher

  • Ladle

  • Funnel (optional but way less messy)

  • Scale or cups for measuring

Appliances: Hob, Oven & Freezer, Microwave (optional)

Preparation

  • Optional step: The day before you make the compote, place the amaretto, cinnamon stick and cloves in the small bowl and slightly warm in the microwave.  Or warm it in a pan and then transfer to the bowl. Cover with the saucer or plate and let infuse over night. 

  • On the day, peel and core apples. Chop half in small 1cm/half inch cubes and roughly grate the other half. Pop the saucer in the freezer. 

  • Move apples to the large saucepan, add the sugar, water, 2/3 of the amaretto and the spices (incuding the ground cinnamon) and slowly dissolve sugar on medium heat

  • Meanwhile, heat oven to 160ยบ C, wash jars & lids with hot, soapy water, rinse & pop in oven to dry

  • Once sugar is fully dissolved, increase heat and boil for 30 minutes, stirring occasionally

  • Pop a bit of compote on saucer, leave for 30 secs and check consistency. You want the apples to be mushy with the occasional piece - use the masher here if you need to break them down. Unlike jam, you want this to still be a bit runny

  • Add the rest of the amaretto and the lemon juice and boil another 7-10 mins

  • Remove warm jars from oven and fill with hot compote. Seal with lids immediately

  • Roughly wash your large saucepan and out the jars in the pan. Cover with water to at least 2cm/1 inch above the jars and bring to the boil. Boil for at least 10 minutes or longer at higher elevation (check online for canning guidance). 

  • Label and store for up to a year

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