As a way to use up the last of the apples in the cold cellar and enjoy the sweet treat of maple sugar – this a vintage recipe. A compote is a slow cooked spiced fruit dish, an old fashioned kind of dessert. My mother often made a strawberry rhubarb version with walnuts and raisins.
Ingredients:
4 apples
1 1/2 teaspoons cinnamon
1 tsp nutmeg
1 tsp ginger
2 Tbsp butter
1/2 c maple sugar or brown sugar
Directions:
Core, peel and chop apple into 1/2 inch pieces. In a large bowl add the spices and stir apple pieces to coat evenly. Set aside the apples.
In a saucepan mix butter and sugar over medium heat. Gradually increase heat, stirring carefully until the mixture comes to a boil, slightly caramelizing it. Cook for 5 minutes watching that it doesn’t get too dark.
Add the apple mixture to the pot and cook for another 10 minutes over medium heat. Watch the mixture, do not let it boil or let the apples break down. Cool before serving. You can can it too.
Compote is great on ice cream, oatmeal, pancakes, yogurt, curry and pork dishes. Enjoy!