Warm Spiced Apple Compote

Compote takes its name from the French for a cooked fruit mixture, long a thrifty way to stretch the harvest. This warm American version gently simmers firm apples in butter, brown sugar, and cinnamon until tender and fragrant.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 195 cal
• 1g protein
• 38g carbs
• 6g fat
• 3g fiber

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Ingredients

• 4 medium firm apples (Honeycrisp or Granny Smith)
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 1/3 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp pinch of salt
• 1 tsp vanilla extract
• 1/4 cup water
• 1/4 cup optional toasted chopped pecans for serving

Instructions

1. 1Wash, core, and peel the apples if desired, then cut them into even 3/4-inch chunks so they cook at the same rate.
2. 2Toss the apple pieces immediately with the lemon juice in a bowl to keep their color bright and add a little brightness.
3. 3Melt the butter in a 10-inch skillet over medium heat until it foams and smells nutty, about 1 minute.
4. 4Add the apples to the skillet and cook, stirring occasionally, until the edges start to soften and take on a light golden color, 4 to 5 minutes.
5. 5Sprinkle in the brown sugar, cinnamon, nutmeg, ginger, and salt, then stir gently so every piece is coated.
6. 6Pour in the water, bring the mixture to a gentle simmer, and reduce the heat to medium-low.
7. 7Cover the skillet and cook until the apples are tender but still hold their shape and the juices look glossy and slightly thickened, 8 to 10 minutes, stirring once halfway.
8. 8Uncover, stir in the vanilla, and let the compote bubble uncovered for 1 to 2 minutes more so the syrup reduces and coats the fruit.
9. 9Taste and adjust warmth with an extra pinch of cinnamon if needed, then remove from heat.
10. 10Spoon into bowls while still warm and top with toasted pecans if using; the compote will thicken a bit more as it cools slightly.