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My review
Apple Raisin Compote
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Kristin Nicole Patton
"A delicious compote that is heavenly in the caramel apple cupcakes I make, as well as a topping for ice cream, in place of jam, or perhaps paired with a pork roast? Any way you use it, it's sure to please!"
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Ingredients
50 m servings 130Original recipe yields 14 servings (3 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt butter in a large pot over medium heat. Add chopped apples and turn to coat. Cook apples, stirring frequently, until golden in color, 15 to 20 minutes.
- Slowly stir maple syrup, water, brown sugar, raisins, and cinnamon into the apples. Reduce heat and simmer until a thick syrup forms, about 15 minutes.
- Remove from heat and let stand for several minutes to thicken. Serve hot, or refrigerate and serve cold.
Footnotes
- Cook's Notes:
- A mix of Fuji and Golden Delicious apples gives the best results. When choosing 2 types of apples, make sure one type is crisp and one is soft, as they create a better texture.
- If using unsalted butter, add a pinch of salt.