Compote with Apple, Sour Cherries & Apricots

This European-style compote is eaten from a bowl with a spoon – imagine a warm ‘fruit soup’. It is commonly served with a slice of poppy or walnut strudel for breakfast. The cherries give the compote a lovely pink hue. The apricots hydrate to form plump fruit once again. It is very low in fat but a good source of fibre.


  • 3 green apples
  • ½ cup pitted sour or morello cherries in syrup, drained
  • ½ cup dried whole pitted apricots
  • 2 TBSP sugar
  • 1 small cinnamon stick


  1. Peel and core apples. Cut into small squares, about 2 cm in size.
  2. Place apples, cherries, apricots, sugar, cinnamon and 1.5 litres of water into a saucepan, cover with lid, and bring to the boil.
  3. Reduce heat to medium high and cook compote for about 25 minutes until the fruit is very soft.
  4. Remove the cinnamon stick and serve warm.

Serves 4

Per serve: energy 638 kJ (153 Cal); protein 1 g; fat 0 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 40 g; fibre 5 g; calcium 25 mg; iron 1 mg

For more delicious recipes, and to see the nutritional analysis for this recipe, please purchase a copy of The Breakfast Book.