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Compote · From Bladwijzer

Apples stewed in maple sap

Updated on 9 October 2026

• Makes: ± 4 portions
• Time: 45 min
• From: Silver maple

Ingredients

• 1 kg firm apples (sweet-sharp)
• 750 ml fresh maple sap, no more than 3 days old and kept cool
• 1 cinnamon stick
• 2 strips of peel from an unwaxed lemon
• 1 tablespoon lemon juice

Method

1. Put the sap in a wide pan with the cinnamon stick and lemon peel and bring to the boil.
2. Boil hard for 20–25 minutes, until about 400 ml is left. This gives the sap a stronger flavour and makes it a little sweeter.
3. Peel the apples, cut them into wedges and sprinkle them with the lemon juice so they do not turn brown.
4. Add the apples to the reduced sap and simmer gently for 10–15 minutes, until soft but still holding their shape.
5. Take out the cinnamon stick and lemon peel. Mash the apples roughly if you prefer a smoother compote.
6. Serve warm or cold, with porridge, yoghurt or pancakes.

Storing: 5 days in the fridge, or 3 months in the freezer in portions. Only use fresh sap and do not leave it standing somewhere warm: throw away any sap that turns cloudy or smells sour.