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This refreshing dessert is inspired by charoset, a staple of the Pesach Seder. You can try adding some pears for a nice variation. The recipe can be doubled or tripled as many times as necessary.
2 cups water
1/2 cup sugar
1/4 cup dry or semisweet red wine
1 and 1/2 tablespoons fresh lemon juice
1 cinnamon stick
4 Cortland apples, peeled and cut into small wedges
1/2 cup sugar
2 to 3 tablespoons water
1 and 1/2 teaspoons ground cinnamon
2 cups chopped walnuts
Bring water, sugar, and red wine to a light boil in a saucepan. Add lemon juice and cinnamon stick and lower heat. Add apples, cover and let simmer for 20 minutes or until apples just begin to fall apart.
Turn off the heat and let apples cool inside the covered saucepan. Remove cinnamon stick and refrigerate apple mixture until ready to serve. Serve chilled with candied walnuts.
Preheat oven to 350 degrees Fahrenheit.
Stir together the sugar, water, and cinnamon in a bowl. Add walnuts and use a wooden spoon to mix lightly until walnuts are evenly coated.
Spread walnuts on a parchment-lined cookie sheet and bake for 10 minutes. Toss or mix lightly to recoat the nuts and bake for five to 10 minutes longer. Mix again immediately after taking it out of the oven. Sprinkle over compote at serving time.
Photography by Tamara Friedman
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