Apple Compote

Serve this recipe alongside our Walnut-Olive-Oil Cake.

  • Yield: Makes about 3 cups

Source: Martha Stewart Living, 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 Notes

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


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