Apple & Grape Morning Compote

Compote, a classic of gently cooked fruit, turns morning produce into something spoonable and fragrant. Crisp apples and red grapes simmer with honey and cinnamon, then meet cool yogurt, walnuts, and mint.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 245 cal
• 12g protein
• 38g carbs
• 6g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium crisp apples
• 1 1/2 cups red grapes
• 2 tbsp fresh lemon juice
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 pinch pinch of salt
• 2 cups plain Greek yogurt
• 1/4 cup toasted chopped walnuts
• 8 leaves fresh mint leaves

Instructions

1. 1Wash the apples and grapes thoroughly under cool water, then pat dry. Core the apples and cut them into small bite-size chunks, leaving the skin on for color and fiber.
2. 2Halve the grapes so they release juice quickly while cooking. Place the apple chunks and halved grapes in a medium saucepan.
3. 3Squeeze the lemon juice over the fruit and stir to coat so the apples stay bright. Add the honey, cinnamon, vanilla, and salt.
4. 4Set the pan over medium heat and cook, stirring often, until the mixture begins to bubble gently, about 3 to 4 minutes.
5. 5Reduce heat to medium-low and continue simmering uncovered, stirring occasionally, until the apples soften but still hold their shape and the grapes burst into a glossy sauce, 8 to 10 minutes total.
6. 6Remove from heat and let the compote cool for 5 minutes so it thickens slightly and the flavors settle. Taste and adjust brightness with an extra squeeze of lemon if needed.
7. 7Spoon Greek yogurt into bowls. Top each portion with warm compote, letting some juices pool the yogurt.
8. 8Scatter toasted walnuts over the top for crunch and finish with torn fresh mint leaves. Serve immediately while the contrast of cool yogurt and warm fruit is strongest.