Recipe for: Compote of roasted Antonówki apples with cinnamon and orange zest - photo 1
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Recipe for: Compote of roasted Antonówki apples with cinnamon and orange zest

Drinks Regional Cuisine of Poland 90 min Medium 10 views ~12.39 PLN * - (0)
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Description

Traditional, Greater Poland baked Antonówka apple compote is a summer, aromatic drink served cold or slightly warm. The apples are first baked, which brings out their natural sweetness and caramelizes the flesh; then they are briefly cooked with water, cinnamon, and fresh orange peel. The drink has a golden-amber color, an intense cinnamon aroma, and citrus freshness, perfectly quenching thirst after working in the garden or enjoying a barbecue meal. Serve chilled with a slice of orange or a sprig of fresh mint; it pairs wonderfully with summer cakes, sweet rolls, or as an accompaniment to cold pork dishes. The recipe is simple but requires several steps (baking, cooking, cooling) — each described step by step so that even a beginner cook can achieve the best flavor and aroma.

Ingredients Used

Ingredients (8)

Servings:
4
  • Antonówka 800 g
  • Water 1000 ml
  • Sugar 80 g
  • Orange 0.8 pcs (~150 g)
  • Lemon 0.6 pcs (~50 g)
  • 🌿 Spices
  • Cinnamon 3 g
  • ✨ Optional
  • Cloves 2 g
  • Honey 40 ml
💰 Estimated dish cost: ~12.39 PLN (3.10 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Baking apples

1

Wash the Antonovka apples under running water with a vegetable brush. Cut each apple in half lengthwise or into quarters depending on their size; you do not need to peel the skins. Remove the cores with a teaspoon. Arrange the fruits skin side down on a baking sheet lined with parchment paper. You can gently sprinkle 10 g of sugar on top of the apples to speed up caramelization (optional).

Ingredients: Antonówka, Sugar
Use a large baking tray and parchment paper. If you don't have a brush, dry the apples with a paper towel. Cutting into even pieces will ensure even baking.
2

Preheat the oven to 200°C (top-bottom). Place the tray with apples in the oven on the middle rack and bake for 25-30 minutes. The apples are ready when the skin slightly wrinkles, and the flesh becomes soft and begins to caramelize slightly at the edges. Remove the tray and let it sit for 10 minutes to allow the fruit to cool slightly.

Ingredients: Antonówka
Use the convection function only if the oven tends to bake unevenly, reduce the temperature to 190°C. Check the softness with a fork — it should go in easily, and the juice from the apples will be thicker than with raw fruit.

Cooking compote

3

In a large pot with a capacity of at least 2 liters, pour in 1 liter of water. Add the remaining sugar (about 70 g), cinnamon, and strips of orange peel — use a vegetable peeler to obtain thin strips, avoiding the white part of the peel (which is bitter). Heat over medium heat until the water starts to gently steam, without allowing it to boil.

Ingredients: Water, Sugar, Cinnamon, Orange
Use a pot with a thick bottom (2-3 mm) to avoid burning the sugar. A vegetable peeler makes it easier to achieve a thin peel. If you are using a cinnamon stick, place it in the water; if using ground cinnamon, dissolve it in a little water before adding.
4

When the water starts to steam and you can smell the aroma of cinnamon and orange, gently transfer the baked apples to the pot (you can use a slotted spoon). Increase the heat to a gentle simmer and cook together for 8-10 minutes — the goal is to combine the flavors, not to overcook the apples. After 5 minutes, taste the liquid (carefully, so you don't burn yourself) and season with lemon juice: squeeze half a lemon (about 25 g) to start, to balance the sweetness; if you want it more sour, add the rest.

Ingredients: Antonówka, Water, Cinnamon, Orange, Lemon
Use a slotted spoon or tongs to gently transfer the apples. Cook at a minimal simmer (small bubbles) — vigorous boiling will break the fruit apart and cause the compote to become cloudy.
5

If you are using cloves (optional), add them to the pot now and cook together for 2-3 minutes. Taste the compote, and if it is not sweet enough, you can add honey (optional) by the spoonful of 10 g until you reach the desired sweetness. Remember that baked apples are sweeter than raw ones, so it's better to add the sweetener gradually.

Ingredients: Honey
If you are adding honey, remove the pot from the heat before adding it to avoid destroying the honey's aromas with high temperatures. Cloves can easily overpower the flavor — it's better to add less and adjust to taste.

Cooling and straining

6

After cooking, remove the pot from the heat. Take out the cinnamon (if you used a stick) and the larger cloves. Allow the compote to cool to room temperature (about 20-30 minutes). Then strain the compote through a sieve into a pitcher or another container, gently pressing the apples to release their juice, but do not crush them into a pulp — we want a clear drink with pieces of fruit as an addition.

Ingredients: Antonówka, Cinnamon
Use a medium-mesh strainer and a large ladle for straining. If you want a very clear compote, line the strainer with cheesecloth. Do not use a blender — blending will change the texture and may make it cloudy.

Cooling and serving

7

Transfer the compote to clean bottles or a pitcher and place it in the refrigerator for at least 2 hours — preferably for 4 hours or overnight, to allow the flavors to meld. Serve chilled with a slice of orange or a piece of baked apple in a glass. The compote can also be served slightly warm on cooler evenings.

Ingredients: Orange, Antonówka
Use a glass or enamel jug. Seal the bottles tightly if storing in the fridge. Chilling improves clarity and allows the flavors to meld.

Serving

8

Serve the compote in tall glasses with a few ice cubes on hot days. For decoration, use a strip of orange peel and a cinnamon stick. If serving with food, place it next to a plate of summer pies, cheesecake, or grilled dishes.

Ingredients: Cinnamon, Orange
For serving, use transparent glasses to showcase the golden color of the compote. Adding ice slightly dilutes the drink — if you prefer a stronger flavor, serve it without ice or chilled in the refrigerator.

Fun Fact

💡

In Greater Poland, fruit compotes were traditionally prepared in the summer and stored in cool cellars as a natural refreshing drink. Baking apples before cooking is a way to concentrate the flavors practiced in some regions, especially where sourer varieties were used.

Best for

piknik obiad rodzinny grillowanie letni podwieczorek

Tips

🍽️ Serving

Compote tastes best chilled at 4-6°C. Serve with a piece of baked apple in a glass for a rustic effect. For adults, you can add a splash of apple vodka or orange liqueur (optional).

🥡 Storage

Store in tightly sealed bottles in the refrigerator for up to 4 days. Do not freeze in glass bottles — instead, store in plastic containers leaving space for expansion. Heat slowly to a maximum of 70°C — do not allow to boil after adding honey to preserve the aroma.

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