Roasted Apple & Fig Compote

Compote takes its name from French kitchens where fruit is cooked down until tender and glossy. Here, apples and figs roast with honey and maple until caramelized, finished with thyme and toasted almonds.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 195 cal
• 2g protein
• 42g carbs
• 4g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 medium firm apples
• 8 fresh ripe figs
• 1 tbsp fresh lemon juice
• 3 tbsp honey
• 2 tbsp pure maple syrup
• 1 tsp orange zest
• 1/2 tsp ground cinnamon
• 1 tsp vanilla bean paste
• 1 pinch pinch of kosher salt
• 3 fresh thyme sprigs
• 1/4 cup toasted sliced almonds

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment so cleanup stays easy after the fruit releases juices.
2. 2Core the apples and cut them into thick one-inch chunks; leave the figs whole if small or halve them if large so they roast evenly.
3. 3Toss the apple chunks and figs on the sheet with lemon juice, honey, maple syrup, orange zest, cinnamon, vanilla paste, and the pinch of salt until everything glistens.
4. 4Tuck the thyme sprigs among the fruit so their aroma infuses as the sugars caramelize.
5. 5Roast for 22 to 25 minutes, stirring once halfway, until the apples are tender but still hold shape and the figs have collapsed into jammy pockets.
6. 6Remove the sheet from the oven, discard the thyme stems, and gently mash a few pieces with the back of a spoon to thicken the natural syrup.
7. 7Let the compote cool five minutes on the sheet so the juices concentrate into a glossy sauce.
8. 8Transfer everything to a shallow serving bowl or wide platter, scraping every drop of caramelized syrup.
9. 9Scatter the toasted almonds over the top for crunch and visual contrast against the deep amber fruit.
10. 10Serve warm as a shareable dessert centerpiece with spoons for guests to ladle over ice cream, yogurt, or simply eat straight.