I played kickball yesterday, you guys. Like, kick-a-ball-around-on-a-field with teams and running and everything. I haven’t played kickball since high school, and I’ll tell you why: I am the least athletically coordinated person on the planet. Sports + Stephanie = not such a great pair.
I’ve tried, oh, I’ve tried. And the closest I ever got was being on the winning team for badminton in high school (but I totally rocked that racquet). I’m also pretty good at aerobics, though I’m fairly certain it’s impossible to be bad at aerobics (actually, I take that back. I have seen my darling husband try to do aerobics and it’s not pretty).
Anywho, so kickball. I did that yesterday. And it actually wasn’t as much of the Spectacular Horrorfest of Embarrassment I’d expected it to be; in fact, it was kind of fun. All that to say, however, that my kitchen and I? Yeah… we’re a much better pair.
If there is anything I love more than yogurt, it’s when I toss something into my yogurt. Berries? You betcha. Nuts and granola? Oh hey, welcome. Granny Smith apple and ginger compote? Oddly specific, but yes, you can join the party.
When Liberté Yogurt asked me to come up with another Perfect Pairing for fall like these dark chocolate crepes or prosecco-poached peaches, I immediately jumped into full fall inspiration mode and came out with this combination: apple-ginger compote with walnuts and Liberté Méditerranée French Vanilla yogurt.
Fancy and snobby, it is not. Decadent and flavorful, it most definitely is. But this isn’t your typical morning breakfast yogurt, oh no. It’s the kind of yogurt you enjoy when you want something delicious, indulgent, bold, simple and sophisticated. The kind of thing that you can get lost in for a moment, cozy up with after a long day, or that helps you recuperate from a game of kickball on a Sunday afternoon (seriously, my 26-year-old legs do not move with the agility my 16-year-old legs did, that is fact).
The compote could not be easier to make, either. Just toss some cubed apples with fresh ginger, sugar, spices and a touch of lemon juice and let the whole thing simmer on the stovetop for a few minutes until it softens and comes together. I suggest serving it on top of the yogurt while it’s still warm, so you get that cool-hot sensation that makes apple crisp a la mode so amazing. A sprinkle of walnuts on top adds extra texture, too, if that’s your thing. I know it’s definitely my thing.
Apples and ginger and walnuts and French vanilla yogurt? You’d be so, so delicious with some sourdough crepes! I have a feeling we’ll be seeing a lot of each other this fall.
Apple Ginger Compote with French Vanilla Yogurt
Ingredients
- 3 Granny Smith apples, peeled, cored and chopped
- 2 tablespoons fresh ginger, peeled and finely chopped
- ⅓ cup light brown sugar, packed
- ½ teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 2 tablespoons lemon juice
- 3 cups plain yogurt
- 1 teaspoon vanilla extract, or vanilla bean paste
- Chopped walnuts, for topping (optional)
Instructions
- Combine chopped apples, ginger, brown sugar, cinnamon, nutmeg, salt and lemon juice in a medium saucepan over medium heat; cover.
- Simmer 10 minutes, stirring occasionally, until apples are soft and mixture is thickened.
- Spoon yogurt into serving bowls. Top with spoonfuls of warm compote. Sprinkle with chopped walnuts, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Liberté Yogurt for recipe development purposes. All opinions are my own.
Leaf — You definitely can use dry ginger in place of the fresh ginger. Just use about 1 teaspoon dry ginger to replace the 2 tablespoons fresh. Enjoy!
Topping yogurt with this apple compote is a splendid idea! I wish I had fresh ginger. Any thoughts on how dry ginger would work within the recipe as a substitute? Thank you so much!
Totally with you on the anything-in-yogurt bandwagon. Love the addition of walnuts to this sweet/tangy compote aaaaand I think all of these things are in my house right now…so I think I’ll be making this before the week ends.
Also. One time, a year ago, I played softball and sprinted to first like MY 16-year-old legs knew to, and I was literally tight and sore for like a week afterwards. Getting old is the worst.
Yummy! Sometimes, I like to fry up some diced apples, butter and sugar to put on top of my oatmeal or yogurt — this has inspired me to add some ginger to the mix! Thanks for sharing!
Stefanie — Haha, it wasn’t the worst, but I can’t say I’m going pro any time soon! 😉 Thanks, dear!
Joanne — Ugh, I can’t even run, so you’ve got one up on me for that. 😉 I think we both deserve parfaits for the effort, though.
Dina — Thank you!
Mmm this compote is soooooo perfect for fall. It looks so fancy and pretty! I am so sure your kickballing wasn’t half as bad as you describe it.
Even though I run I have negligible other athletic ability. Anything that requires hand-eye or foot-eye coordination, for instance, is a no go. So I feel you.
But I could maybe get into a game of kickball with the promise of this parfait at the end. And by maybe, I mean I would do anything to have this in my life right now.
looks yummy!