Come autumn, we savor a fresh-baked apple pie as much as the next person. But this season’s fruits—so often typecast in desserts—can play a delicious role in any course. Below are three ways to transform them into sweet, easy foils for savory foods.


Apple Compote

Stewing apple with lemon and simple syrup (equal parts sugar and water) creates a jammy consistency.

2 granny smith apples, cored and small diced
1 Tbsp sugar
1 Tbsp water
Juice and zest of 1 lemon
Serves: 2
Try with: rich pork

Cranberry Chutney

Stewed until thick, citrus zest balances the cranberries’ tart juice with fruity oils. Add cardamom and nutmeg for spice.

4 oz fresh cranberries
2 Tbsps sugar
1/4 cup water
Juice and zest of 1 navel orange
1 tsp mustard seeds
1 whole cardamom pod (optional)
1/8 tsp grated nutmeg (optional)
Serves: 2
Try with: soft cheese

Pickled Grapes

The magic happens off the heat: boil the sugar and liquids, then pour into a heatproof container of grapes.

2 oz seedless red grapes, thinly sliced
1 Tbsp sugar
2 Tbsps water
1 Tbsp red wine vinegar
Serves: 2
Try with: mild fish