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Apple Compote Recipe

Staff Writer
Apple Compote
Big Girls Small Kitchen

Apple Compote

Though there’s a case that the dessert that follows a supper of soft, savory stew ought to feature some crunch, I got stuck on the theme and wound up stewing apples — in sugar, lemon zest, and their own juice — just as Phoebe before me had stewed her chicken.

While you can serve this as a dessert as I did, topped with vanilla ice cream and a crisp-like topping, we also like to serve this atop crunchy Cornmeal-Crusted French Toast.

Deliver Ingredients


  • 6 apples
  • 1 cup water
  • 1 cup sugar
  • Zest of 1 lemon


Peel and core the apples, then cut each one into sixths.

Put all ingredients in a large saucepan or soup pot. Bring to a boil slowly, and then reduce the heat and cook, stirring occasionally, until the apples are just tender. Remove the apples to a bowl and continue to cook the liquid until it has reduced and is quite syrupy. Pour over the apples.

Serve warm or store covered in the fridge.

Apple Compote Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Apple Compote Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.