Mushroom-Spiced Apple Compote

Compote, from the French for a gently stewed fruit mixture, usually leans sweet and simple. Here dried porcini are ground to a fine powder and simmered with Honeycrisp apples, cider, and maple, giving the dessert an earthy, savory lift.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 148 cal
• 1g protein
• 37g carbs
• 8g fat
• 3g fiber

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Ingredients

• 4 medium Honeycrisp or Gala apples
• 2 tbsp dried porcini mushrooms
• 3/4 cup apple cider
• 3 tbsp maple syrup
• 1 tbsp fresh lemon juice
• 1 cinnamon stick
• 1 whole star anise
• 1 fresh thyme sprig
• 1/8 tsp pinch of sea salt
• 1/2 tsp vanilla extract

Instructions

1. 1Grind the dried porcini mushrooms to a fine powder using a spice grinder or mortar and pestle; the powder should smell earthy and woodsy.
2. 2Peel, core, and cut the apples into even 3/4-inch chunks so they soften uniformly without turning to mush.
3. 3Place a medium saucepan over medium heat and add the apple chunks, porcini powder, apple cider, maple syrup, lemon juice, cinnamon stick, star anise, thyme sprig, and salt.
4. 4Bring the mixture to a gentle simmer, then reduce the heat to medium-low so the liquid barely bubbles. Stir occasionally to keep the apples from sticking.
5. 5Cook uncovered for 18 to 22 minutes, stirring every few minutes, until the apples are soft but still hold their shape and the liquid has reduced to a glossy, spoon-coating syrup.
6. 6Remove and discard the cinnamon stick, star anise, and thyme sprig. Stir in the vanilla extract and taste; the mushroom powder should add subtle savory depth without tasting earthy.
7. 7Let the compote cool for 5 minutes in the pan so the flavors settle and the syrup thickens a bit more.
8. 8Spoon warm into small bowls or over plain yogurt or ice cream; the umami-spiced apples make a surprisingly addictive dessert spoonful.