Apple compote-which are best type of apples?

artsy

Fri, Nov 24 2017, 3:28 pm

I have used I think Cortland and McIntosh but they are softish before cooking and I don't know if they are best for compote. How do I know what is best based on flavor (sweetness) and texture? Or is one most economical?
I have made compote two weeks in a row and feel like the type of apple does make a difference just don't know which one is best??

ra_mom

Sat, Nov 25 2017, 6:45 pm

Extra large (sometimes called extra fancy) Cortland apples. They should not be soft before cooking. Only buy firm ones.

thunderstorm

Sat, Nov 25 2017, 6:49 pm

ra_mom wrote:

Extra large (sometimes called extra fancy) Cortland apples. They should not be soft before cooking. Only buy firm ones.

Yup. This.

N'sMom

Sat, Nov 25 2017, 7:08 pm

If you are using only one kind get cortlandts, as everyone says. But once a year, for pesach, I go to the farmer's market and get a mix of every kind they have and that is really amazing. I find that gives the compote a real complexity. Sweet, tart, flowery, caramel'y.... Really yummy!