Ingredients20 m servings 137 cals
- Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
- Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.
Per Serving: 137 calories; 8.9 g fat; 14.3 g carbohydrates; 1 g protein; 12 mg cholesterol; 41 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 ...
This was my first try at Apple compote. The recipe was fine. I added about 1/4 cup of water to the apples, and I used very large Granny Smith apples. The topping was good on waffles and I Think ...
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 ove...
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 thin...