Fresh Apple & Grape Compote

Compote is a classic French way of gently stewing fruit until tender and glossy. This fresh apple and grape version simmers with honey, a cinnamon stick, and a rosemary sprig for bright, aromatic sweetness—lovely over yogurt or pound cake.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 165 cal
• 1g protein
• 38g carbs
• 3g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 medium apples
• 1 1/2 cups seedless grapes
• 2 tbsp fresh lemon juice
• 3 tbsp honey
• 1 cinnamon stick
• 1 small fresh rosemary sprig
• pinch kosher salt
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• for serving plain yogurt or pound cake

Instructions

1. 1Peel, core, and dice the apples into 1/2-inch pieces so they soften evenly without turning to mush.
2. 2Halve the grapes if large; leave smaller ones whole for varied texture.
3. 3In a medium saucepan combine the apples, grapes, lemon juice, honey, cinnamon stick, rosemary sprig, and salt.
4. 4Set the pan over medium heat and cook, stirring occasionally, until the fruit begins to release juices and the mixture starts to simmer, about 5 minutes.
5. 5Reduce heat to medium-low, cover partially, and continue cooking 12 to 15 minutes, stirring every few minutes, until the apples are tender but still hold shape and the grapes have softened and burst.
6. 6Remove the lid, raise heat slightly, and simmer uncovered 3 to 4 minutes more so the juices reduce to a glossy syrup that coats the fruit.
7. 7Stir in the butter and vanilla until melted and the compote looks shiny.
8. 8Fish out and discard the cinnamon stick and rosemary sprig.
9. 9Taste and adjust brightness with an extra squeeze of lemon if needed.
10. 10Spoon the warm compote over yogurt, ice cream, or thick slices of pound cake and serve immediately.