Apple compote

Recipe: Apple Compote

3 minutes to read
Shalvi Mohindra

Shalvi Mohindra

Pastry Chef and Chocolatier


Difficulty: Easy

Ready In: 30 Minutes

Serves: 5


  • 4 Medium Apples (any variety)
  • 35g Brown sugar
  • ¼ tsp Nutmeg (ground)
  • ½ tsp Cinnamon (ground)
  • ½ Tbsp Lemon juice
  • 5 Prunes (optional)
  • 2-3 Tbsp water (if needed)
Apple compote ingredients
Ingredients for Apple Compote.


1. Prepare the apples

Peel, core and chop apples, about 1.5cm in size.

Chop apples and prunes
Chop the apples.
2. Slice prunes

Slice prunes, same size as apples or a little bit smaller.

3. Add all ingredients

Add the apples, brown sugar, prunes, cinnamon, nutmeg and lemon juice to a medium saucepan and set over medium heat.

Add cinnamon, nutmeg and brown sugar
Add cinnamon, nutmeg and brown sugar.
Add lemon juice
Add lemon juice.
4. Cook and stir

Cook, stirring occasionally, until the apples are fork tender. You can cover them for a few minutes while cooking. The sugar will help to release the water from the apples, and you can add more water if the apples are looking too dry. We need a nice moist compote.

Cook on medium heat
Cook on medium heat.
5. Let the compote cool down

When the apples are at your desired doneness, remove the pan from the heat and allow it to cool completely before transferring to an airtight container.

Apple compote - ready to serve
Apple compote - ready to serve!

Pro Tips

  • Feel free to add vanilla essence. Also, you can replace spices with cardamom or ginger.
  • You can replace prunes with sultanas.
  • You can elevate the compote by adding lemon zest or you can replace the lemon juice with orange juice and orange zest.
  • Try not to overcook the apples as they will turn mushy and we don’t want apple mash!
  • You can omit sugar if going for a healthier version and if your apples are sweeter. Or you can add honey, but do remember that sugar helps to bring out the moisture from the apples, and if omitting sugar you might have to add more water.
  • If you are making the compote as a filling for pies, reduce the water content as much as possible, or else the mixture will leak out from the pastry.

Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.

When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.

This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.

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