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Apple Cherry Compote

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10 large Cortland apples, peeled, cored, and cut into wedges

2½ lb cherries, washed and pitted (about 6 cups)

½ cup agave, xylitol, or granulated sugar, optional

Apples and cherries both contain soluble fiber, which is helpful for controlling “bad” blood cholesterol levels, among their other high-ranking nutritional properties.


  1. Place apples and cherries in an 8-quart pot and add enough water to cover ¾ of fruit. Stir in sweetener, if using .Bring mixture to a boil. Reduce heat to medium-low; cook, stirring often, for 1 hour or until fruit is softened.
  2. Using an immersion blender, puree fruit to a smooth consistency.
  3. Freezes well for up to 6 months.