Hazelnut Free Apple-Sage Compote
Warm, glossy, and fragrant with fresh sage, this compote is the kind of simple recipe that makes everything it touches taste more special. Diced apples are cooked down in butter and pure maple syrup until they turn tender and coated in a syrupy, caramelized glaze — then finished with a bright splash of apple cider vinegar that keeps the sweetness from going one-note. The sliced sage adds an earthy, almost savory depth that makes this feel far more sophisticated than the short ingredient list suggests. Ground ginger ties it all together with just enough warmth. Every single ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. Spoon it over roasted pork, stir it into oatmeal, pile it onto pancakes, or serve it alongside a cheese board and let people figure out why it tastes so good.
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Learn more →Ingredients
6 servings
- 1 ½ lb apples (about 4 medium), peeled, cored, and cut into ½-inch dice
- 2 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp water
- 6 fresh sage leaves, thinly sliced
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
- 2
Add the diced apples, maple syrup, water, ground ginger, and salt. Stir to coat, then cook over medium heat, stirring occasionally, until the apples are tender and most of the liquid has reduced to a syrupy glaze, 14–16 minutes.
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