How to Make Use of the Excess of Apples in Your Backyard

Does your backyard also look like this at the moment? Time to get some use from all those delicious apples! 

This instructable will include two recipes - one for an apple compote, and one for using the leftovers, cores and all, for an apple syrup - along with a bunch of ideas for what to do with both. 

Both compote and syrup can be made even more exciting by adding additional flavorings during cooking, but I have made mine completely plain, so they will be as versatile as possible. 

Possible flavorings to add could be vanilla, cinnamon, lemon zest, rosemary or thyme. 

Supplies

Ingredients

Your backyard apples

Some sugar

Optional flavorings 

Step 1: Cutting the Apples

Place a large cuttingboard on a piece of moist cloth to create a stable workspace.

First you will want the core to be removed. If you have a special tool to do so, it will make it easier, but as seen in the pictures, mine doesn't fit the size of the core, so I prefer cutting it out. 

Simply cut the apple into quarters, lay on one of the flat sides, and slice diagonally to remove any inedible parts. Cut into chunks and place in a large pot for the compote. 

Put the core parts in a different pot for the syrup. 

Step 2: Making the Compote

To make the compote, you should first taste the apples to determine how sweet they are. You simply want to simmer them on medium heat with some sugar until broken down, but since you are using whatever apples are in your backyard, you have to start with just a little sugar and adjust to taste. 

I had a lot of apples, but only added about 1 dl (about half a cup) of sugar, and it turned out to be plenty. 

Add your sugar and a splash of water, along with any flavorings, and start simmering, stirring often, until you are happy with the consistency. I like mine to still have a few chunks. 

Store in the fridge for at least a few weeks. Or in the freezer for several months.

Step 3: Making the Syrup

Add equal parts water and sugar to the pot with the cores, until they are just covered. 

Bring to a boil at medium/medium-high heat, then reduce to a simmer until a syrup consistency is reached.

Strain the syrup and store in the fridge for at least a few weeks. 

Step 4: Using the Compote and Syrup

Now for the best part - how to enjoy your delicious apple compote and syrup!

Mix a few spoonfuls of apple compote into your yoghurt in the morning, and top with muesli and apple sirup. If making your own muesli, the syrup is also brilliant as a sweetener for it.

Use the compote as a filling for your croissant.

Enjoy the compote warm with coconut milk and nuts in the morning.

Mix the syrup with water for a sweet drink - or your favorite alchohols and liqueurs for some amazing cocktails.

If you make your own kombucha, try using the syrup for a second fermentation, along with flavorings such as thyme and cinnamon.

Make an easy dessert - the compote, a crunchy element and a creamy element served in a nice glass is a brilliantly easy and delicious way to end a meal. I made mine with an oat meal crunch and a yoghurt i mixed with vanilla and cinnamon.

These are some of the things i did with them this time around, but get creative - in pies, as a sweatener for your tea, serve with cheese, as a garnish for your main course - the possibilities are endless!