Apple Compote and Pecan

Chef Marie

  • 4 apples; peeled, cored and diced
  • 2 tablespoons maple syrup (optional)
  • 1 teaspoon vanilla extract
  • 2 pinches of ground cinnamon
  • 1 tsp. minced lemon zest
  • 1 tablespoon lemon juice
  • 2 ounces of water
  • 4 teaspoons chopped pecans
  • 4 teaspoons ground flaxseeds

    Place the apples pieces in a saucepan. Add the maple syrup (optional), vanilla extract, cinnamon, lemon zest, and water.

    Cook over medium heat, mixing occasionally, until the apple pieces are very tender and starting to fall apart, about 15 minutes.

    If you want thinner compote, almost apple sauce like, continue to cook for another 10 to 15 minutes.

    Time varies based on the size of your apples pieces.

    Remove from heat and add the lemon juice. Slightly cool before transferring to four serving ramekins or glasses.

    Top with the pecans and flaxseeds.

    This can be served either warm or cold. 

    Makes 4 servings

    Per Serving: 110 Cal (14% from Fat, 3% from Protein, 82% from Carb); 1 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 24 g Carb; 2 g Fiber; 18 g Sugar; 16 mg Calcium; 0 mg Iron; 2 mg Sodium; 0 mg Cholesterol