Apple Stewed Fruit
Traditional Turkish apple stewed fruit (elma kompostu) - a healthy, warming dessert made with cinnamon and sugar. Easy 35-minute recipe.
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Ingredients
4 items
This traditional Turkish Apple Stewed Fruit, known as "elma kompostu" in Turkey, is a beloved comfort dessert that transforms simple apples into a warming, aromatic treat. The gentle cooking process with cinnamon creates a naturally sweet and fragrant compote that's perfect for any season.
Light yet satisfying, this healthy dessert is naturally gluten-free and can easily be made vegan by adjusting the sugar. It's an excellent way to use up extra apples and makes a wonderful ending to any meal, especially during cooler months when you crave something warm and comforting.
Instructions
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Prepare the cooking liquid
Combine 6 cups water and 1 cinnamon stick in a large saucepan. Bring to a rolling boil over high heat, then reduce heat to medium-low to maintain a gentle simmer.
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Prepare the apples
Wash 8 apples under cold running water and pat dry. Core and remove all seeds, then peel if desired. Cut into 1-inch cubes, keeping pieces uniform in size for even cooking.
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Add the apple cubes to the simmering water. Cover with a lid and cook for 15-20 minutes, until apples are fork-tender but still hold their shape without falling apart.
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Add sweetener
Stir in 1 cup sugar until completely dissolved, about 1-2 minutes. Continue simmering uncovered for 5 more minutes to concentrate the flavors.
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Finish and serve
Remove the cinnamon stick and discard. Remove from heat and let cool for 5-10 minutes before serving. Ladle the warm stewed apples and cooking liquid into individual bowls.
Tips
Choose apples that are firm and slightly tart for the best texture and flavor balance - varieties like Granny Smith, Honeycrisp, or Gala work exceptionally well.
Use a cinnamon stick rather than ground cinnamon for a more subtle, aromatic flavor that won't make the cooking liquid cloudy or gritty.
Keep the heat at medium-low to prevent the apples from breaking down too quickly - you want them tender but still holding their shape.
Taste the stewing liquid before adding all the sugar, as different apple varieties have varying natural sweetness levels that may require sugar adjustment.
Add the sugar only in the final 5-10 minutes of cooking to prevent the apples from becoming too soft and mushy.
Save some of the flavorful cooking liquid to serve with the fruit - it's delicious and contains concentrated apple and cinnamon flavors.
Allow the stewed fruit to cool slightly before serving, as the flavors develop and meld better at warm rather than piping hot temperatures.
For extra flavor depth, add a strip of lemon peel during cooking and remove it before serving - this brightens the overall taste without adding tartness.
The Rich History of Turkish Stewed Fruits
Turkish cuisine has a long tradition of preserving and cooking fruits, dating back to the Ottoman Empire. Stewed fruits, known as "komposto" in Turkish, were originally developed as a way to preserve seasonal fruits and enjoy them year-round. Apple komposto became particularly popular due to apples' availability and their natural sweetness when cooked.
In traditional Turkish households, stewed fruits are often served as a light dessert after heavy meals, as they aid digestion and provide a refreshing end to the dining experience. The addition of cinnamon not only enhances the flavor but also provides warming properties that make this dessert particularly comforting during winter months.
Understanding the Ingredients
The beauty of this recipe lies in its simplicity. Fresh apples are the star, and choosing the right variety can make a significant difference. Tart apples like Granny Smith or Honeycrisp work beautifully, as they hold their shape during cooking while developing a lovely tender texture.
Cinnamon stick is preferred over ground cinnamon as it provides a more subtle, aromatic flavor that infuses throughout the cooking liquid without making it cloudy. The whole stick can be easily removed before serving, and the visual appeal of the cinnamon stick floating in the pot adds to the rustic charm of this traditional dessert.
Choosing the Perfect Apples
While any apple variety can work, firmer apples that don't break down completely during cooking are ideal. Avoid overly sweet varieties if you're adding sugar, as the natural fruit sugars will concentrate during cooking. The skin can be left on for added nutrition and color, though peeling creates a more traditional presentation.
Regional Variations and Adaptations
Throughout Turkey and the broader Mediterranean region, apple stewed fruit variations abound. Some regions add cloves or star anise for additional warming spices, while others incorporate dried fruits like raisins or apricots for complexity.
Modern adaptations include using honey instead of sugar for a more natural sweetener, or adding a splash of lemon juice to brighten the flavors and prevent the apples from browning. Some contemporary versions include a touch of vanilla extract or even a small amount of brandy for adult gatherings.
Nutritional Benefits
This dessert is naturally rich in fiber, vitamin C, and antioxidants from the apples. Cinnamon adds not only flavor but also potential health benefits, including blood sugar regulation and anti-inflammatory properties. At only about 56 calories per serving, it's a guilt-free way to satisfy sweet cravings.
Serving Suggestions
Traditionally served warm in small bowls, apple stewed fruit can be enjoyed on its own or paired with various accompaniments. A dollop of Greek yogurt or a small scoop of vanilla ice cream creates a delightful temperature and texture contrast.
For breakfast, try serving it over oatmeal or yogurt. It also makes an excellent topping for pancakes or waffles. In Turkish households, it's often served alongside strong Turkish coffee or tea as part of an afternoon gathering.
Storage and Make-Ahead Tips
This dessert actually improves with time as the flavors meld together. Store covered in the refrigerator for up to one week. It can be served cold directly from the refrigerator or gently rewarmed on the stovetop.
For longer storage, the stewed fruit can be frozen for up to three months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed to restore the proper consistency.
Frequently Asked Questions
Can I make this sugar-free?
Absolutely! The natural sweetness of the apples often provides enough sweetness, especially if using sweeter apple varieties. You can also substitute with honey, maple syrup, or sugar alternatives to taste.
What if my apples break down too much during cooking?
This usually means the cooking time was too long or the heat too high. Next time, reduce the heat to low and check the apples every 5 minutes after the 15-minute mark. Some people actually prefer a more sauce-like consistency, so this isn't necessarily a problem.
Can I add other fruits?
Yes! Pears work beautifully and cook in similar time. Dried fruits like raisins or cranberries can be added in the last 5 minutes of cooking. Stone fruits like plums or apricots can be used but may need adjusted cooking times.
