Apple Compote with Ginger & Cardamom

By: Julia Ossowski

This recipe is one of the easiest ways to make your whole house smell incredible! In my opinion, this is a necessary prerequisite to any weekend brunch. You’ll want to try to use a firmer baking apple for this, in order for the apples to retain their shape through cooking. If you opt for a softer variety of apple, no worries! Your compote will come out with more of a jammy, “chunky apple sauce” texture, and will still be absolutely delicious. This compote is delicious when served atop our buckwheat pancakes recipe. You can serve this over any pancake, waffle, french toast, or even oatmeal. When testing this recipe, I reheated some leftover compote, topped it with a scoop of vanilla ice cream and crumbled shortbread cookies and served it for dessert. Truly divine!


3 medium or 4 small apples (preferable a firmer “baking” apple variety)

1 lemon

1/3 cup brown sugar

1 tsp fresh grated ginger

1/2 tsp cardamom

1/2 tsp cinnamon

1 Tbsp salted butter


How to make it:

Peel the apples and dice into 1-inch cubes, add into a medium sized mixing bowl. Zest the lemon and add 1 tsp zest to the bowl. Slice the lemon in half and add 1/2 lemon squeezed into the bowl. To the apple mix, add brown sugar, ginger, cardamom & cinnamon. Toss everything thoroughly to mix. Melt 1 Tbsp of salted butter over medium heat in a small saucepan, then add apples. Cover the saucepan and simmer for approximately 30 minutes, until apples are tender and sauce is reduced and thickened. Serve warm. Leftovers will last stored in a jar in the fridge for 3 or 4 days tops.

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