Grommet Apple Compote


  • 6 apples
  • 2 tbsp The Allergic Chef's Grommet Poultry Seasoning
  • 1 medium onion
  • 1-2 tbsp of vegetable oil
  • 1/4 cup water
  • 2 tbsp honey
  • 1 tbsp of butter or non-dairy butter
  • Salt and pepper to taste


Peel, core and wedge apples. Thinly slice onion.  In a large pot heat oil, add onions  sauté until  translucent. Add apples and Grommet Poultry Seasoning, sauté for another 5 minutes. Add honey, water, salt and pepper. Turn heat to a simmer. Cover with a lid. Apples are finished when they are fork tender. Do NOT overcook. Add butter at the end and mix. Serve hot.


Great for pork chops, pork roasts and poultry.  For more recipes go to www.theallergicchef.ca

Submitted by: The Allergic Chef (James Mullan)

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