I’ve always enjoyed McIntosh apples, but some of the new varieties are rapidly becoming favorites. Pink Lady, for example. This compote goes well with quiche, frittata, pancakes, waffles, or almost anything that can use a side dish.
- 4 -6 raw apples (they cook down quite a bit)
- ¼ cup dried cranberries (soak in hot water for 10 minutes and then drain)
- ¼ cup dried raisins
- 1 Tbsp real maple syrup or honey
- ½ tsp ground cinnamon
- Dash of sea salt
- 1 cup water
Wash apples, core, and dice or slice into ½ inch pieces.
Place water in a saucepan and bring to a boil. Add all ingredients and mix.
Turn heat to low, cover, and allow to simmer slowly. Stir periodically and add more water 1 Tbsp at a time as needed.
I often cook it for an hour or so, as that really blends the flavors, and then frigerate until I want to serve it. Place it in a saucepan with a Tbsp of water to keep it from sticking and heath through. It does not need to come to a boil again or continue cooking.
Spoon directly onto French toast, pancakes, waffles, etc., or serve as a side dish with quiche or frittata.