Honeyed Apple & Grape Compote

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 3 medium Honeycrisp or Gala apples
• 2 cups seedless red and green grapes
• 1/3 cup honey
• 2 tbsp fresh lemon juice
• 1 tsp fresh orange zest
• 1 cinnamon stick
• 1 tsp extract vanilla bean or extract
• 1 pinch pinch of kosher salt
• for garnish fresh mint leaves
• for serving Greek yogurt or vanilla ice cream
• 2 tbsp toasted sliced almonds

Instructions

1. 1Core the apples and cut them into bite-size chunks about 3/4-inch thick, leaving the skins on for color and gentle texture.
2. 2Rinse the grapes and halve the larger ones so they soften at the same rate as the apple pieces.
3. 3Place a medium saucepan over medium heat. Add the apple chunks, grapes, honey, lemon juice, orange zest, cinnamon stick, vanilla, and salt.
4. 4Stir gently to coat everything in the honey and citrus. The mixture will look dry at first but will quickly release juices.
5. 5Bring the fruit to a lively simmer, then reduce the heat to medium-low. Cook uncovered, stirring occasionally, for 12 to 15 minutes until the apples are tender but not mushy and the grapes have softened and burst lightly.
6. 6Watch for the juices to thicken into a glossy, spoon-coating syrup. If it looks too thin, simmer another 2 to 3 minutes; if too thick, splash in a spoonful of water.
7. 7Remove the pan from the heat and discard the cinnamon stick. Taste and adjust brightness with an extra squeeze of lemon if needed.
8. 8Let the compote cool for 5 to 10 minutes so the flavors settle. Spoon warm or room-temperature portions over Greek yogurt or ice cream.
9. 9Finish each bowl with a few torn mint leaves and a scatter of toasted almonds for crunch and freshness. Store leftovers covered in the refrigerator up to four days.