Maple-rum-glazed apple compote
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Currants |
| ½ | cup | Dark rum |
| 3 | mediums | Gala or fuji apples; peeled/ halved/finely chopped |
| 1½ | tablespoon | Unsalted butter |
| ¼ | cup | Maple syrup |
Directions
1. Place currants in a small bowl. Add rum and mix well. Set aside for 20 minutes.
2. Combine apples and butter in a large saute pan. Cook over high heat, stirring often, for 3 minutes. Add currants and rum (if the rum ignites, cover pan with a large lid until the flames die down, about 15 seconds), and cook for 1½ minutes.
3. Add maple syrup. Cook, stirring occasionally, for 2 minutes.
4. Serve immediately or refrigerate in a tightly sealed container up to 5 days.
Source: Chicago Sun Times, November 6, 1996