Rose Hip Recipes and More: Rose Hip and Apple Compote

Try this delicious recipe for rose hip and apple compote.

By Rachel Albert-Matesz
February/March 2000
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Serves 6 to 8

This easy dish is always a hit at birthday, holiday, and dinner parties. For a special breakfast or brunch, serve the compote cold or hot over buckwheat pancakes or cornbread with butter, flax oil, or Fluffy Cashew Cream.

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• 5 or 6 tart apples (use any variety except McIntosh)
• 1/2 cup cut-and-sifted rose hips, pits removed
• 1/3 cup unsulfured raisins
• 1/4 cup diced unsulfured dried peaches, optional
• 1/4 teaspoon sea salt
• 1/3 to 1/2 cup water
• Topping
• 1/2 cup walnuts, hazelnuts, or almonds, chopped coarsely and toasted, or 1 cup Fluffy Cashew Cream (recipe follows)

1) Wash, halve, and core the apples. Grate one apple and cut the rest into bite-size chunks. Layer the rose hips, raisins, optional peaches, and apples in a large nonreactive pot, cover, and bring to a full boil. Simmer over medium-low heat without stirring for 20 to 35 minutes or until the fruit is tender but not mushy. Stir gently. If the mixture is soupy, simmer, uncovered, until most of the liquid is gone.

2) Spoon the compote into individual dessert cups. Serve hot or at room temperature topped with nuts or Fluffy Cashew Cream.

Click here for the original article, Rose Hip Recipes and More.

Rachel Albert-Matesz of Toledo, Ohio, ­teaches whole-foods classes and writes about food and nutrition.


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  • Chef Rachel Albert 5/19/2010 11:13:20 AM

    The recipe should say 1/2 cup water rather than 1/3 to 1/2 cup water. Since you did not say what happened, I'm imagining that it burned. Is that correct? I would not use 2 cups of water nor even 1 cup. I use only enough water to bring the mixture to boil, then reduce the heat and let the apples simmer for 25 to 30 minutes. Did you grate one of the apples? Did you reduce the heat once the mixture came to boil? The apples release more water as they cook. If you are using a gas stove, you may need to use a much lower heat once the mixture comes to boil. You could try increasing the water to 3/4 cup but I wouldn't add more than that.

    I have a similar recipe I make without the rosehips that I have made more than 100 times with great success that my students have also repeated with great success. It calls for 1/3 to 1/2 cup raisins, 1/3 to 1/2 cup dried apricots, 3 to 3 1/2 pounds of peeled, cored, halved, and thinly sliced apples, 2 teaspoons of cinnamon or pie spice and 1/2 cup of water, with an optional 1/4 teaspoon sea salt. Any more water and it turns into a watery mess.

    I hope you will try both recipes and let me know if you're still having difficulties.

  • Ariel_2 5/15/2010 12:09:53 AM

    I tried this recipe and that is not nearly enough water for 6 smallish-medium sized apples. I checked some other compote recipes and they all use lots more water. For example, this one http://www.foodnetwork.com/recipes/emeril-lagasse/apple-compote-recipe/index.html which uses 8 apples and two cups water. Anyone else have this problem?

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