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Stawberry Apple Pear Fruit Compote

Stawberry Apple Pear Fruit Compote


If you've never had homemade apple sauce or fruit compote, go buy some apples pronto! There is absolutely no comparison between this and the store-bought variety. I like to throw some strawberries in for color and flavor, but you can make it just with apples and pears, or even just plain apples!

I prefer Granny Smith apples and Bartlett pears, but other types work too. Peel and core the apples and pears. Cut them into pieces, as pictured; not too small.

Add about an inch and a half of water to the bottom of the pot. The apples and pears will release a lot of liquid into the pot when they start to cook, so you don't want to start out with too much water.

Bring the water to a boil, then reduce to a simmer for about 45 minutes. After you turn it off, add in the strawberries. They can be fresh or frozen (I used frozen). The residual heat will cook the strawberries just enough. Feel free to omit the strawberries, if you prefer. It will be good without them too.

Now it's time to decide if you'd like your apple sauce smooth or chunky. For chunky, mash the fruit and eat as is. Eat it hot, or refrigerate and eat cold.

If you prefer smooth apple sauce, first drain most of the liquid. But do not throw it out! The water that fruit was cooked in is like a delicious natural juice. You can drink it hot, like tea, or cold, for a refreshing healthy beverage. I drink it both ways, depending on my mood.

Now blend the fruit until smooth. You can use a blender, food processor or immersion blender. It's healthy, sugar free and versatile. You can eat it plain, as a snack, for breakfast, serve it for dessert, or as a base for ice cream.

You might like to divide the applesauce and make half chunky and half smooth. Throw in some cut-up fruit for excitement.

This compote is a great staple to keep in your fridge if you're trying to eat healthily. It also freezes well, and tastes great half-defrosted, when it's all icy and slushy.


  • 6 Granny Smith apples
  • 6 Bartlett pears
  • 2-3 cups strawberries (frozen or fresh)


  1. Peel and core the apples and pears.
  2. Fill a pot with about 1 1/2 inches of water. Add the apples and pears.
  3. Bring to a boil, then simmer for 45 minutes.
  4. Add in the strawberries and let the mixture cool for a little while.
  5. For chunky apple sauce, mash the fruit. For smooth apple sauce, strain and blend.
  6. Don't waste the liquid! Drink it hot, like a fruity tea, or add some ice for a refreshing cold drink.

Yields: 8-10 cups

Have you ever made fruit compote or apple sauce before? What's your favorite combination or fruit?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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L R NY April 8, 2015

Something to enjoy. Yes, Apples and cinnamon is a must however the combination apple-strawberry-pear produces a specific aroma and taste in itself. To mix this with cinnamon might be a bit tricky on the tastebuds.

Mrs Szokovski, I have been experimenting with pomegranate and found the combination of the juice of 3 pomegranates with the flesh of 2 pink grapefruits and 1 lemon, adding a bit of Stevia to sweeten a bit, and to combine for a smooth texture one sachet Agar-Agar, a most heavely combination. It tastes delish with breakfast, yoghurt, cheese, as a topping, use your creative mind.
Many jams and marmalades are too sweet, this is a wonderful alternative.
The sweetness of the pomegranates is an exclusive. No wonder the Ancients considered it, beside the grape, the fruit of the gods, not to mention its healthy qualities.

We truly do not need to eat animals to be healthy and enjoy food. There is a whole new world, a whole new kitchen to be re-discovered and to teach our children.

B'Teavon Reply

Miriam Szokovski April 8, 2015

cinnamon feel free to experiment with cinnamon Reply

Anonymous April 7, 2015

why no cinnamon or cinnamon stick? thanks for all the advice. Reply

Miriam Szokovski February 19, 2014

Banana Ice Cream Yes! I am a big fan of the banana based ice creams.
I posted some recipes for it last year here: Reply

Edna Turner Montreal February 19, 2014

Importance of preserving nutrients and vitamines Whilst I agree 100% with LR in NYC regarding healthy cooking, I feel that eating meat, and fish is most important, as long as the portions are within healthy dietary norms, all the animal fat has been removed, and are not eaten at every meal.

Adding legumes to smaller portions of meat makes for delicious and sufficient protein intake. Adding a mashed banana to the cooking instead of sugar etc..

Less starchy foods, less sugar, less salt, and the total removal of butter in recipes (to be replaced by unsaturated oil) is the recipe to good health as well as taste.

Good portions of Fruit and/ or vegetables added to rice dishes, pasta, potatoes, soups etc.. give added taste and high nutritional value, as long as over-cooking is eliminated.

For those who have food intolerances like lactose, you can make your own yoghurt using lactaid milk. This is incredibly easy and takes no time at all. Reply

LR NY February 18, 2014

Choosing between taste and vitamins Dear Ms Szokovski:

You surely know that long cooking times destroys the nutrious values and vitamins in Fruits and Veggies and that brings about making choices between taste and nutritious values.

Notice you teach cooking classes, and surely hope you assist in spreading the future world of a vegetarian lifestyle as per Bereshit 1. It has been scientifically proven that meat-eating triggers many diseases. Presently religiously imposed meat-eating is fundamentally unhealthy for humans. We are not scavengers, and that's precisely what meat-eaters are, whether selective or not.

Adding ginger to your recipe gives it a totally different touch heartily in Winter.

Have you tried making banana ice cream from simply ripe bananas crushed into a cream, adding sprinkles of lime juice?
Peel the banana, cut in pieces and deep freeze. When needed, put in blender and crush into a creamy ice cream. No sugar added, no dairy needed. Enjoy. Reply

Edna Montreal February 18, 2014


I shall be over in 5 minutes for a taste! Put the Nespresso machine on, that's s dear.

Joking apart, i find the shorter time suits me better, as the vitamins are more gold medal olympians, and very tasty indeed.

I cannot leave food cooking on the stove while I go out.

Bye for now.

Edna Reply

Miriam Szokovski February 18, 2014

Thank you Thanks for all the ideas and feedback! Reply

Miriam Szokovski February 18, 2014

Ginger I never thought of adding fresh ginger to fruit compote. Sounds interesting! Reply

Miriam Szokovski February 18, 2014

Cooking Time L.R. - I find that a longer, gentler cook on a low flame extracts much more flavor. But I'm glad it worked for you in less time.

Edna - All the cooking time you mention is "passive" cooking time. You can sing, dance and workout all while the pot merrily simmers away. You don't even have to think about it :-) Reply

L.R. NY February 14, 2014

Great fruit combination Thank you, Todah, for sharing this idea. Great combination, no additional sugar needed, delicious.great possibilities. Cooking time is rather long and was not needed. On high heat, after 20 minutes, texture was just perfect. Healthy. Tasty, Loving it. Reply

Edna Turner Montreal.Canada February 12, 2014

Fruit compote You guys take too long to cook! Hours for a chicken soup and 45 mins for compote...too too long!

Use a pressure cooker for the first and the micro-wave for the second . The results are healthy tasty to the max.

Doing it "my way" gives you more time to sing, play the piano, or go to the gym.

Luv ya! Reply

Frida Weinsteing February 12, 2014

Apple sauce Dear Miriam, Thank you for the palatable presentation.

I simmer a slice or two of fresh GINGER to apple sauce granny smith or fuji apple like your preparation. That makes a good FRESH GINGER TEA. Adds warms to that cold season and helps digestion... Reply

Anonymous February 11, 2014

Didn't believe it till I tried it but here is a trick for when you're short on time. Leave the peels on! (only if you're going to mash it up smooth) you will NOT taste pieces and it's a huge time saver.
In the winter I often add some cinnamon, cloves, allspice etc. Reply

Dina February 10, 2014

Yum! Homemade applesauce always makes me think Pesach, but with such specific directions, I may just have to try it during the year too :-)

We like to put in a splash of grape juice in ours. Cold from the fridge = heaven! Reply

Anonymous February 10, 2014

This looks awesome! I always make a homemade apple sauce I found on and it's such a hit! I can't wait to try this! Reply

Rishe Crown Hts February 9, 2014

mmmmmmmmmmmmmm Made it. Came out perf. We are LOVING the "juice" - thick and yummy
thanks, Miriam! another hit! Reply

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