This is my favorite time of year. I love the colder weather and having fires in the fireplace–inside and outside–and I especially love the food of this season. One of my favorites is Irish oatmeal (Flavahan’s is my favorite brand) with warm Apple Compote. It’s the perfect way to start a cold, gray November Friday and it’s a great way to start off the weekend, even if it is only 8 am. I hope you all have a wonderful weekend!
Apple Compote
Ingredients
- 5 large firm apples Honeycrisp, Granny Smith, Macoun
- 2 Tablespoons unsalted butter
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 cup Water
- 1 Tablespoon lemon juice optional
- 1/2 cup dried cranberries optional
Instructions
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Peel, core, and chop the apples into small pieces. In a large skillet on medium heat, melt the butter. Stir in the chopped apples, brown sugar, cinnamon, and water. Stir while the apples cook and soften. Simmer the mixture for 25-20 minutes, stirring often until the apples are tender and the mixture thickens. If you like smoother texture, use a fork to mash the apples while they cook.
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To adjust the flavor, add more salt or sugar. If you want more flavor, stir in the optional lemon juice and dried cranberries. Serve over oatmeal, pancakes, yogurt, chicken, beef, or other savory dishes.
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Store leftovers in a covered container and keep in the refrigerator for up to 4 days. Or you can freeze the compote for up to 3 months. Just thaw overnight in the refrigerator before use.
