Simple Apple Compote over Cake

Compote, from the French tradition of gently stewing fruit in a light syrup, turns everyday produce into a silky spoon dessert. Here, cinnamon-kissed apples and buttery brown sugar drape warm pound cake, with halved grapes folded in for bright pops of freshness.

Serves 6 · 10 min prep · 15 min cook

Estimate for one serving

• 285 cal
• 3g protein
• 48g carbs
• 10g fat
• 3g fiber

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Ingredients

• 1 loaf (about 12 oz) store-bought or homemade plain pound cake
• 4 medium apples
• 1 cup seedless grapes
• 2 tbsp unsalted butter
• 3 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp fresh lemon juice
• 2 tbsp water
• 1 pinch of salt

Instructions

1. 1Core and dice the apples into even 1/2-inch pieces so they cook at the same rate.
2. 2Halve the grapes and set them aside to fold in near the end for pops of fresh texture.
3. 3Melt the butter in a medium skillet over medium heat until foaming but not browned.
4. 4Add the diced apples, brown sugar, cinnamon, lemon juice, water, and salt to the skillet.
5. 5Stir to coat the fruit, then cover and cook for 8 to 10 minutes, stirring once or twice, until the apples soften and release juices.
6. 6Uncover, add the halved grapes, and continue cooking 3 to 4 minutes more until the mixture thickens into a glossy compote and the grapes just warm through.
7. 7Remove from heat and let the compote rest 2 minutes so the flavors settle.
8. 8Slice the pound cake into thick pieces and place each on a dessert plate.
9. 9Spoon the warm apple-grape compote generously over each cake slice, letting the syrup drip down the sides.
10. 10Serve immediately while the contrast of warm fruit and soft cake is at its best.