Living on an apple orchard, growing up in Michigan, gave me my love for a good apple. So, starting with beautiful, fresh, crisp apples makes for the best apple compote.
I like a tart apple. I will always use at least 2 different types of apples for flavor. Size is of no matter if the are red and juicy.
2 cups water
1/3 cup sugar
1 teaspoon pure vanilla
1 tablespoon brandy
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
pinch of salt
8 large apples, peeled, cored and cubed
In a large saucepan, combine the water, sugar, vanilla, brandy, cinnamon, cloves and nutmeg with salt bringing to a boil. Boil gently until the sugar is dissolved and the mixture thickens slightly, about 5 minutes. Add the apples and return to a boil.
Lower the heat and simmer, stirring occasionally, until the apples are cooking tender but still crisp, about 20 minutes.
Remove from heat and let cool to room temperature and serve. Top with granola if you like.
Page 13 of Breakfast and Beyond cookbook
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