Apple and Sweet Geranium Compôte

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Use the scented lemon geranium, Pelargonium graveolens, to flavour this delicious apple compôte – just a few leaves give it a haunting lemon flavour.


  • 8 medium-sized eating apples, e.g. Golden Delicious
  • 170 g sugar
  • 2–3 strips of lemon rind
  • juice of lemons
  • 4 large, sweet geranium leaves


Peel, quarter, core and slice the apples into 7mm segments. Put them into a stainless steel or enamel saucepan. Add the sugar, lemon rind and juice and sweet geranium leaves. Cover with a greaseproof paper lid and the lid of the saucepan; cook on a gentle heat until the apples are soft but not broken. They may be cooked in a moderate oven, 180°C/350°F/Gas 4, if that is more convenient.

Serve warm or cold with softly whipped cream.