Sunday, September 9, 2007

Apple Compote

We eat this for breakfast constantly, usually on top of Irish oatmeal. Cold compote transforms hot cereal into something extraordinary.

4 apples, peeled, cored, chopped into large dice
3/4 cup dried fruit (raisins, cranberries, etc)
1/2 cup apple juice or cider, or cranberry juice. Fuji apple juice tastes best.
Liberal amount of ground cinammon (a pinch of allspice, cloves or nutmeg would also be great)
1 teaspoon vanilla extract
Honey, to taste -- about 1/3 cup
1 teaspoon or so of butter

Saute all ingredients except for the butter together in a large saute pan. Even though the apples are technically stewing in the juice, keep them moving and rotating constantly, until they soften, but well before they reach the stage of losing their integrity. Adjust for seasoning. Off the heat, swirl in the butter. Let cool. Makes a little less than 1 quart.

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