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Apple Compote

  • yield: Makes about 3 cups


  • 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

Cook's Note

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


  1. Step 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.

Martha Stewart Living, October 2005