Recipe by theinnerlight
"This is a compote of apples, raisins, and pecans that is delicious over pork or chicken, pound cake, yogurt, or ice cream."
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Granny Smith apples - peeled, cored, and chopped
I used this on a pumpkin spike cake ("Easy Pumpkin Muffins", but baked in 9x13) last night & it was delicious. I used dried blueberries (because I had run out of dried cranberries & don't keep raisins on hand). The recipe doesn't say how much water to use...I used about 1/2 - 2/3 cup. I also cooked it down a lot longer than this says....I wanted the apples really soft & for it to be a bit "saucier" to spoon over the cake.
Yummy!! Substituted brown sugar for white, added 1/2 tsp cinnamon and 1/4 tsp freshly grated nutmeg. Also simmered on low for another 5 minutes after I added whiskey etc. Planning to serve over goat cheese with honey and almond/raisin baguette toast rounds. Can't wait for it to cool down so I can get to tasting!!
Looks great but you didn't specify how much water to use. =( I definitely like the addition of the butter, though! And I like to use mango rum in my fruit compotes when I can. But tonight I think I'm going to make this using a bit of cranberry juice. Bet that'll be mahvelous! =)
Delicious. I served warm over ice cream.
only one problem so yummy its always gone so yummy
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Apple Compote
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 80
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