Apple / Plantain Compote Recipe

Prepare fruit

Peel, core and dice the apples into roughly 1/2-inch pieces so they cook evenly. Peel the plantains and dice them to a similar size (about 1/2-inch). Use ripe yellow plantains with black flecks for sweetness; underripe (green) plantains will be starchy and not sweet.

Start cooking

In a medium saucepan over medium heat, melt 2 tablespoons butter until foaming. Add the diced apples and plantains and toss to coat in the butter. Sprinkle both sugars (3 tbs granulated and 1 tbs light brown) over the fruit and stir to combine.

Add liquids and spices

Pour 1/4 cup water and 1 tablespoon lemon juice into the pan. Add 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/4 teaspoon kosher salt. Stir gently to distribute spices and sugars evenly among the fruit.

Simmer until tender

Bring the mixture to a gentle simmer, then reduce heat to low. Cook, uncovered, stirring occasionally, for 12–15 minutes until the apples and plantains are tender and the liquid has thickened slightly. If the mixture is browning too quickly, lower the heat and add a splash of water.

Thicken (optional)

If you prefer a thicker, jammy compote, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the compote and cook for an additional 1–2 minutes, stirring constantly, until the compote thickens and becomes glossy.

Finish and adjust

Remove the pan from the heat. Stir in 1 teaspoon butter for a glossy finish, if using. Taste and adjust sweetness or lemon (add up to 1 teaspoon more sugar or 1/2 teaspoon more lemon juice as needed). Let the compote cool slightly; it will continue to thicken as it cools.

Serve warm or at room temperature. Use as a topping for yogurt, pancakes, ice cream, oatmeal, toast, or alongside roasted meats and cheeses. Garnish with a sprinkle of finely chopped fresh mint or a little lemon zest if desired.

To store, cool completely and transfer to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of water if needed to loosen.