Apple Compote

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The perfect accompaniment to French potato pancakes, this vanilla apple compote is sinfully delicious.


  • 1 tablespoon butter (unsalted)
  • 4-6 Honeycrisp or Granny Smith apples (peel, core, cut into ½ in pieces) (Should get 6 cups from roughly 2 pounds)
  • ¼ cup sugar (granulated)
  • 1 vanilla pod (split in half lengthwise, and scrape out seeds)
  • 2 tablespoons brandy (Calvados etc.)

Nutritional Information

      • Nutritional analysis per serving (4 servings)
        209 calories; 3 grams fat; 0 grams protein; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram saturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 36 grams sugars; 7 milligrams cholesterol; 2 milligrams sodium

The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.


  1. Melt butter in a 2-quart saucepan over medium heat. Add your apples, vanilla seeds & sugar, and cook until the apples begin to soften, and liquid cooks away (roughly 5-7 minutes).
  2. Add the brandy, increase heat and cook for a couple more minutes in order to deglaze the pan, until most liquid has evaporated. Cover the pan and cook on a very low heat until the apples are soft, approx. 5 minutes. Take off heat and serve either warm or at room temperature.