Briefly simmered apple chunks

Briefly simmered apple chunks exemplify the conversion of juicy, hard fruit into a delicious fresh dish. The technique used is poaching or simmering. Do this in the presence of a piece of cinnamon bark, vanilla bean and some sugar and voila! 

Origin of simmered apple chunks

It is difficult to find the origin of this recipe, most likely it goes back a long time, to those countries that grew apples. The recipe also requires a little fresh lemon , cinnamon bark and vanilla bean. Use it as a compote and serve with or after the meal. Serve it with the meal when eating game meat or red cabbage.

Special equipment


Briefly simmered apple chunks

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Condiment, Sauce
Cuisine: French
Servings: 8


  • 2 lbs 14 oz (1.3 kg) apples
  • 4 slices of lemon
  • 3.5 oz (100 g) sugar
  • 1 vanilla bean
  • 2, 2 inch cinnamon sticks
  • water, sufficient to provide a base that will not cook dry. Apples slices should not be covered.


  • Peel the apples, slice in quarts and remove the seeds and their immediate casing
    apple chunks, one of the ingredients of briefly simmered apple chunks photo: ©️Nel Brouwer-van den Bergh
  • Cut one vanilla pod open over the length with a sharp knife and scrape out the vanilla ‘caviar’
  • Place the apples with the water, the lemon slices, the sugar, the vanilla caviar and the remaining vanilla pod and the cinnamon in a pan and bring to the boil
  • Simmer for around 20 min until the apple chunks are soft, but not broken
  • Cool down and use as compote or for desert. Store in the refrigerator for maximum a week.


Method: simmering
Food allergy & intolerance information: none


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