Apple Compote

by Laura Silber


  • 10 fresh apples
  • 6 cinnamon sticks
  • Water
Apple Compote

Elizabeth Cecil

Preheat oven to 350°.
Peel, quarter and core apples. Place apple quarters into a ceramic or glass baking dish and toss in the cinnamon sticks. Add about a 1/2-inch of water to the baking dish.
Bake apples for 1 hour, uncovered, tossing occasionally to moisten. If the water evaporates, add more.
Remove from oven. Cover tightly with foil or glass casserole lid and let rest for at least 30 minutes. Remove lid and crush apples lightly with a
fork to break up. Transfer to serving bowl and serve warm, or transfer to a large glass mason jar and store in refrigerator until needed. For a stronger cinnamon flavor, keep the cinnamon sticks in the jar. Compote stored with the cinnamon sticks will absorb more cinnamon flavor as it sits.
Apple compote keeps well and can be made a few days ahead of time. Reheat gently on stovetop before filling crepes.
To assemble crepes, spoon hot apple compote onto one side of warm crepe. Roll and serve as is for breakfast, or with whipped cream or ice cream on top for desssert.

Yield: Approximately 4 cups