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Apple Compote Recipe


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.


  • 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.