December 3, 2010

Apple Cherry Compote with Hazelnuts

This recipe was inspired by Rosalind Creasy's Recipes from the Garden. In it she has a recipe for baked apples with dried cherries and hazelnuts. I decided to make it without the orange juice and zest. I have included it in the recipe as optional for those of you that wish to add it.  I used three granny smith and three galas for a nice mix of sweet and sour.

Apple Cherry Compote with Hazelnuts

6 Apples (3 sweet and 3 sour)
3 oz hazelnuts
1/2 c dried cherries
1/4 honey
1/4 water
1 orange, zested and juiced (optional)

Heat the oven to 350. Place the hazelnuts in the oven.  Roast for 10 mins, stirring regularly.  You want then to roast not burn.  Remove from the oven and with a clean towel rub the nuts.  This will remove the skins.  If you don't get them all that is fine.  You just want the major chunks. When the nuts have completely cooled place them on a flat surface and smash them with a rolling pin or knife.  

Core and chop the apples into bite size pieces (~1/4-1/2 inch).  Place in pot with remaining ingredients.  Bring to a simmer. Simmer for 15-20 mins or until the apples are soft. 

Place in pint jars and process for 15 mins.  



  1. I made this compote with walnuts instead of hazelnuts (couldn't find hazelnuts in the store for some odd reason). Super tasty - thank you for sharing the recipe!

  2. Nice! I still have apples that need using and leftover dried cherries and walnuts from the recipe we did.

  3. Claire and Callie:

    I am glad that the compote worked so well for you. I love subbing in different nuts. I tend to go for hazelnuts but that is because I live in a major hazelnut growing area.