Chestnut and Apple Compote

Chestnuts grow in Iowa, and now is the season to get them fresh.
September 19, 2007


Roast and peel chestnuts.*Peel and core apples and slice into thin wedges
Zest and juice lemon
Combine chestnuts, apples, lemon, water and honey in saucepan and simmer, covered for 10 minutes.
Add wine and chill
Serve with whipped cream.

* To roast chestnuts in an oven, preheat the oven to about 425º. Make an x-slit in the nut and put them in the oven for about 15-20 minutes, until the shell peels back and the nutmeat is soft. Let the nuts cool down for a few minutes before peeling.

About this recipe


“Chestnuts roasting over an open fire……”, or so the song goes.

Try this, to the same tune of course: “Chestnuts growing in Iowa….”

It’s true. Chestnuts grow in Iowa, and now is the season to get them fresh. The Southeast Iowa Nut Growers Association (SING) is a cooperative of tree nut growers from Iowa, Missouri and Illinois committed to raising the nuts with little or no soil erosion, chemicals or pesticides. The result? “People just go nuts about them” says John Wittrig of J & B’s chestnut farm in Winfield, Iowa. Whether you are a nut for roasting, baking or stuffing, grab your chestnuts now while supplies last. And you can enjoy the fire later.

For more Iowan chestnut tales, see “The Cure for the Common Fall: Iowa Grown Chestnuts Provide a Sweet Treat for a Limited Time” by Eugenia E Gratto in Edible Iowa River Valley, autumn, 2007 – available now.


  • 1/2 pound fresh chestnuts
  • 3 tart apples
  • 1 lemon
  • 1/2 cup water
  • 3 tablespoons honey
  • 2 tablespoons white wine
  • Whipped cream
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