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Recipe Detail Page
Whisky Apple Compote
Autumn 2009
Use an apple such as McIntosh as it will cook down to a nice soft consistency.
Makes about 2 cups (500 mL)
1 tbsp (15 mL) unsalted butter
3 cups (750 mL) apple, peeled and coarsely diced
½ tsp (2 mL) ground ginger
1 tbsp (15 mL) brown sugar
3 tbsp (45 mL) whisky
¼ tsp (1 mL) salt
1. In a small saucepan melt butter over medium-high heat, allow to brown slightly, about 1 minute. Once browned take off the heat. Browning the butter adds a nutty quality to the compote.
2. Stir in apple, ginger, brown sugar, whisky and salt, return to heat. Bring the mixture to a gentle boil and immediately lower heat, cover and simmer apples until tender, about 20 minutes.
3. Purée with a hand blender if needed, but a fork should be sufficient to break the apples up. Refrigerate until ready to use.
Makes about 2 cups (500 mL)
