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Apple Compote

  • Yield: Makes about 3 cups
Apple Compote

Source: Martha Stewart Living, Volume 143 October 2005


  • 3 pounds apples, such as Granny Smith, Pink Lady, and Rome Beauty, peeled, cored, and cut into 1-inch chunks
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon Calvados, apple brandy, or Cognac, optional
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon


  1. Combine all ingredients in a large pot. Cover, and cook over low heat, stirring occasionally, until apples are tender, about 30 minutes. Let cool completely.

Cook's Note

Apple compote can be refrigerated in an airtight container up to 1 week.

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