Moroccan · Dessert
Apple and Cinnamon Compote with Orange-Blossom
Soft-stewed apples spiced with cinnamon and a hint of orange-blossom, cooked down to a rough, fragrant compote — a gentle, everyday Moroccan dessert served warm with nuts or a spoon of honey. It is the simple sweet grandmothers make when the fruit bowl needs using up.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 6 apples, peeled and cubed
- 2 tbsp honey or sugar
- 1 tsp cinnamon
- 1 strip lemon peel and 1 tbsp lemon juice
- 1/2 tsp orange-blossom water
- Chopped toasted walnuts, to serve
Method
- 1
Start the apples
Put the apples in a pan with a splash of water, the honey, cinnamon, lemon peel and juice.
- 2
Stew
Cook gently, covered, 15–20 minutes, stirring now and then, until the apples are soft and starting to collapse.
- 3
Finish
Mash lightly for a rough compote, stir in the orange-blossom water off the heat and discard the lemon peel.
- 4
Serve
Serve warm, scattered with toasted walnuts and an extra drizzle of honey.
Chef's tips
- Use a mix of sharp and sweet apples for a more interesting flavour and texture.
- Keep some apple chunks whole for texture rather than mashing it all to a purée.
Frequently asked questions
Can I make it ahead?
Yes — it keeps three days in the fridge and is good warm or cold; reheat gently with a splash of water.
What can I do with leftovers?
Spoon it over yogurt or rice pudding, or use it as a filling for pancakes and briouat-style pastries.