We call this apple sauce in our house (a nod to my Dutch heritage), but to save confusion I have called it compote because it isn't exactly a sauce for pouring. Apples form the base of the compote and can be used alone, or add a quarter to a third other fruit such as figs, pears or feijoas.
The compote can be used to top porridge or muesli or swirl through yoghurt for an afternoon snack. Quantities can be increased or decreased to suit, using about three parts apples to one part figs.
Servings2x 400g jars
About 750g cooking apples - see above
About 250g figs
1tspcinnamon - optional
Note: I use a mouli (food mill) to puree the fruit, and separate out the tough core and skins. If you don't have one, then remove the apple cores before cooking and use a stick blender to puree.
Cut the apples into eighths, removing bruises or blemishes. Quarter the figs. Place the fruit into a saucepan and add the water and cinnamon. Cover with a lid and cook on a low heat for around 30 minutes until the fruit is soft. Stir a few times during this time.
Cool, then puree through a mouli, or use a stick blender. Scoop into jars or plastic containers (if freezing). Store in the fridge and use within five days, or freeze for up to six months.